Black Bean and Rice Burritos

Name: Black Bean and Rice Burritos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup white rice; 2 cups water; 1 tablespoon butter; 0.5 sweet yellow onion, chopped; 2 cloves garlic, minced; 1 tablespoon butter; 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; 0.25 teaspoon ground cloves; 0.25 teaspoon freshly ground nutmeg; 1 (15 ounce) can black beans, drained; 1 (8 ounce) can tomato sauce; 8 large flour tortillas, warmed; 2 tablespoons chopped fresh cilantro

4.3

(41)

33 Reviews

4 Photos

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.

Recipe by Bobikel

Updated on August 2, 2022

close up view of a Black Bean and Rice Burrito served with salad on a white plate

4

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 cup white rice
2 cups water
1 tablespoon butter
½ sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
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
8 large flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Directions

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.
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 (per serving)

428	Calories
10g	Fat
73g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 428
% Daily Value *
Total Fat 10g	13%
Saturated Fat 4g	18%
Cholesterol 8mg	3%
Sodium 895mg	39%
Total Carbohydrate 73g	26%
Dietary Fiber 8g	28%
Total Sugars 3g
Protein 12g
Vitamin C 6mg	31%
Calcium 147mg	11%
Iron 6mg	31%
Potassium 481mg	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.