Black Bean and Rice Burritos

Black Bean and Rice Burritos
  • 1 cup white rice
  • 2 cups water
  • 1 tablespoon butter
  • 1/2 sweet yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon chili powder, or more to taste
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1 (15 ounce) can black beans, drained
  • 1 (8 ounce) can tomato sauce
  • 8 large flour tortillas, warmed
  • 2 tablespoons chopped fresh cilantro


  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
  3. Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
  4. Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

05/06/2018
Black Bean and Rice Burritos, recipe PT15M PT1H 5 455 calories

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