Black Bean and Rice Burritos recipe
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Ingredients
- 1 cup white rice 2 cups water 1 tablespoon butter ½ 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 ¼ teaspoon ground cloves ¼ 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
Nutrition Info
- 428.2 caloriescarbohydrate: 72.5 gcholesterol: 7.6 mgfat: 9.9 gfiber: 7.9 gprotein: 12.4 gsaturatedFat: 3.5 gservingSize: -sodium: 894.9 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Black Bean and Rice Burritos
Directions
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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.
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.
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.
Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.