:max_bytes(150000):strip_icc()/1003539-black-bean-and-rice-burritos-Sherri-4x3-1-40e32c19b6aa4c13837ff4d93ff8b7f4.jpg)
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.
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 428 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat4g | 18% |
| Cholesterol8mg | 3% |
| Sodium895mg | 39% |
| Total Carbohydrate73g | 26% |
| Dietary Fiber8g | 28% |
| Total Sugars3g | |
| Protein12g | |
| Vitamin C6mg | 31% |
| Calcium147mg | 11% |
| Iron6mg | 31% |
| Potassium481mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
Bobikel likes his burritos pretty spicy…but for us I just knew I needed to reduce all the spices by about half. I just did some good shakes of the cloves and nutmeg, which actually to my surprise were a nice addition. I thought the chili powder and cayenne could be reduced even more, but my son loved them as they were, my husband agreed with me. I mixed the rice and beans together at the end to thicken the bean mixture up, which was a bit soupy by itself. We topped with all the taco fixens. Pretty easy meal and we did enjoy the burritos.
:max_bytes(150000):strip_icc()/7972550_Teriyaki-Steak-Quesadillas_thedailygourmet_2x1-5cfb3408223a4670813fabcb7cf79e85.jpg)
:max_bytes(150000):strip_icc()/7970578_5-Ingredient-Cheesy-Taco-Soup_SoupLovingNicole_2x1-7da60c2ec98d42239ca2c021d961e890.jpg)
:max_bytes(150000):strip_icc()/7853525RotelTacos2x1-e553c369515e4047893f531746b1d2e6.jpg)
:max_bytes(150000):strip_icc()/7567956-sweet-potato-black-bean-taco-cups-KH-AR15538-2x1-f055a263e0b94296a8461636c19603e0.jpg)
:max_bytes(150000):strip_icc()/7567853-campfire-queso-GOLDMAN-2x1-3331-39796afa199c45a1850c56e07ed7a419.jpg)
Leave feedback about this