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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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Cook's Note:

Heat tortillas in the microwave, wrapped in aluminum foil in a preheated oven at 250 degrees F (120 degrees C), or on a dry skillet over medium-high, until warmed through.

Nutrition Facts

428 calories; protein 12.4g 25% DV; carbohydrates 72.5g 23% DV; fat 9.9g 15% DV; cholesterol 7.6mg 3% DV; sodium 894.9mg 36% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2013
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. Read More
(12)

Most helpful critical review

Rating: 3 stars
07/11/2013
I had a hard time deciding what to rate this. I really liked the seasoning blend, but the quantity of seasoning was way too much for my tastebuds, hence the 3 stars. I think halving the seasoning would probably make this recipe a 4 star for me. Someone who likes really strong flavors will probably adore the recipe as written. I mixed the rice and beans because the beans were a little runny and the texture was perfect when mixed. Read More
(7)
38 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/03/2013
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. Read More
(12)
Rating: 4 stars
04/11/2013
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. Read More
(7)
Rating: 3 stars
07/11/2013
I had a hard time deciding what to rate this. I really liked the seasoning blend, but the quantity of seasoning was way too much for my tastebuds, hence the 3 stars. I think halving the seasoning would probably make this recipe a 4 star for me. Someone who likes really strong flavors will probably adore the recipe as written. I mixed the rice and beans because the beans were a little runny and the texture was perfect when mixed. Read More
(7)
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Rating: 5 stars
04/30/2013
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! Read More
(4)
Rating: 4 stars
04/18/2013
I really liked this. I used about a tablespoon of a seasoning packet for white chicken chili because I didn't want to measure out the spices. Used leftover rice from the night before and it took all of about 10 minutes to make. So easy on the budget and really good. Added cheese and tomato to the burrito. Delicious. Will make again. Read More
(2)
Rating: 5 stars
09/13/2014
Hubby loves this recipe and has requested it many times. It makes a great meatless meal while still delivering on the protein. Read More
(2)
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Rating: 5 stars
09/30/2014
Added a can of diced tomatoes. YUM! Read More
(1)
Rating: 3 stars
03/03/2014
Well This was a waste of what could have been a good meal. Have had this recipe for a while and was in the mood for burritos WAY TO SPICY. Not done yet will try with half the spice and work from there till I find the right formula. I am sure that it will be a great recipe. Read More
(1)
Rating: 5 stars
02/27/2014
I loved this recipe! I did a few things differently though. 1) I only used 1/2 cup of rice because I didn't want to overwhelm the burrito with rice 2) I used a regular onion because I didn't have a sweet yellow onion 3) I skipped out on the cayenne powder and nutmeg because I didn't have any 4) I added about 1-2 tsp of taco seasoning and 1-2 of taco sauce just to give it a bit of a Mexican kick 5) of course added some salt and 6) I mixed the rice into the bean sauce and then spooned it onto the tortillas. So yummy and so satisfying! I loved it!:D Read More
(1)