These black bean and rice burritos are easy to expand upon — add bacon, avocado, pico de gallo, or whatever you want. Add lettuce and sour cream, then sprinkle each burrito with Cheddar and Monterey Jack. Wrap, eat, and be happy.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Ingredients
- 2 cups water
- 1 cup white rice
- 2 tablespoons butter
- ½ sweet yellow onion, chopped
- 2 cloves garlic, minced
- 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
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- 1 (15 ounce) can black beans, drained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chopped fresh cilantro
- 8 large flour tortillas, warmed
Steps
- Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
- Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
- Fill warm tortillas with bean mixture and rice.
