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Black Bean and Rice Burritos with Custom Toppings

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
8 servings
Lunch Dinner
Black Bean and Rice Burritos with Custom Toppings
Ingredients
  • 2 cups water
  • 1 cup white rice
  • 1 tablespoon butter
  • 1/2 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
  • 1/4 teaspoon ground cloves
  • 1/4 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
Instructions
1
Boil water and uncooked white rice in a large saucepan over extremely high heat. Once boiling, decrease the heat to moderately low and cover the saucepan with a lid. Continue cooking for 20-25 minutes, or until the rice is tender and all liquid has been absorbed.
2
During this time, melt 1 tablespoon of unsalted butter in a large skillet over medium heat. Cook and stir sliced onion and minced garlic in the melted butter until the onion becomes translucent, taking about 5-6 minutes. Add an additional 1 tablespoon of butter and let it melt completely. Stir in a blend of spices, including chili powder, paprika, ground cumin, black pepper, cayenne pepper, ground cloves, and nutmeg. Cook, stirring constantly, for an additional 2 minutes.
3
Add cooked black beans and tomato sauce to the skillet, stirring well. Bring the mixture to a gentle simmer over low heat. Reduce the heat even further and cook, stirring occasionally, for approximately 10 minutes, allowing the flavors to meld together.
4
Once done, remove the skillet from the heat and stir in chopped cilantro. Allow it to wilt, or soften slightly, for about 5 minutes.
5
Serve the bean mixture and cooked rice in warm flour tortillas.