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
Prep Time
5 mins
Dificult
Medium
Servings
35 mins
Ingredients
Instructions
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.
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