Black Bean and Rice Burritos

Black Bean and Rice Burritos

13 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Bobikel
Recipe by  Bobikel

“An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

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Reviews (13)

Rate This Recipe
hoisi
6

hoisi

Great recipe, followed the spices closely, added some chipotle chili powder, the cloves were nice, had some roasted bell peppers added them to the black beans. The main change was the rice, 1 cup rice 2 cups chicken broth, sautéed a little diced onion, garlic, green onions,celery tops, added the rice, some cumin and chili powder and broth, bring to boil simmer 25.

*Sherri*
6

*Sherri*

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.

Nancy
3

Nancy

Enjoyed the combination of hot with sweet - the nutmeg and cloves. It's quick. I used leftover rice which decreased the prep time to about 20 minutes. My intent was to "use" open containers of black beans, tomato sauce and rice. Certainly can adjust the heat to your liking - would encourage to keep the nutmeg and clove. Definately a make again recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 72.5 g
  • 23%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 895 mg
  • 36%

Based on a 2,000 calorie diet

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