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Black Bean and Rice Burritos

Rated as 4.27 out of 5 Stars
10

"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

50 m servings 428
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 428 calories; 9.9 72.5 12.4 8 895 Full nutrition

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Reviews

Read all reviews 25
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 c...

Most helpful critical review

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 seasonin...

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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 c...

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 surpr...

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 seasonin...

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 o...

Hubby loves this recipe and has requested it many times. It makes a great meatless meal while still delivering on the protein.

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...

Added a can of diced tomatoes. YUM!

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 f...

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 ha...