Black Bean and Rice Burritos
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Ingredients for - Black Bean and Rice Burritos

1. Water - 2 cups
2. White rice - 1 cup
3. Butter - 2 tablespoons
4. Sweet yellow onion, chopped - ½
5. Garlic, minced - 2 cloves
6. Chili powder, or more to taste - 1 tablespoon
7. Paprika - 1 tablespoon
8. Ground cumin - 1 teaspoon
9. Freshly cracked black pepper - 1 teaspoon
10. Cayenne pepper - 1 teaspoon
11. Ground cloves - ¼ teaspoon
12. Freshly ground nutmeg - ¼ teaspoon
13. Black beans, drained - 1 (15 ounce) can
14. Tomato sauce - 1 (8 ounce) can
15. Chopped fresh cilantro - 2 tablespoons
16. Flour tortillas, warmed - 8 large

How to cook deliciously - Black Bean and Rice Burritos

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Fill warm tortillas with bean mixture and rice.