Prep Time::10 mins
Cook Time::20 mins
Additional Time::5 mins
Total Time::35 mins
Servings::8
Yield::8 burritos
Ingredients
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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
Directions
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.
Recipe Tip
Heat tortillas in the microwave, in a dry skillet over medium-high heat, or wrapped in aluminum foil in a preheated oven at 250 degrees F (120 degrees C) until warmed through.