Black Bean and Rice Burritos Best Family Recipes

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Black Bean and Rice Burritos

"An clean and expandable burrito base. Add bacon, avocado, % de gallo, or whatever you want. Sprinkle every burrito with Cheddar and Monterey Jack cheeses, lettuce, and bitter cream. Wrap, devour, and be happy."

Ingredients :

1 cup white rice
2 cups water
1 tablespoon butter
1/2 candy yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or greater to flavor
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/four teaspoon freshly floor nutmeg
1 (15 ounce) can black beans, tired
1 (8 ounce) can tomato sauce
eight huge flour tortillas, warmed
2 tablespoons chopped fresh cilantro

Instructions :

Prep : 30M	Cook : 8M	Ready in : 50M

Bring rice and water to a boil in a saucepan over excessive heat. Reduce warmness to medium-low, cowl, and simmer till the rice is smooth and the liquid has been absorbed, 20 to twenty-five mins.
Melt 1 tablespoon butter in a big skillet over medium warmness. Cook and stir onion and garlic in hot butter till onion is translucent, five to 6 minutes. Melt 1 extra tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring regularly, for two mins.
Stir black beans and tomato sauce into contents of skillet; deliver to a simmer, reduce heat to low, and cook until flavors mixture, approximately 10 minutes. Remove from heat, stir cilantro into the sauce, and permit cilantro wilt, about five greater minutes.
Fill every tortilla with 1/2 cup cooked rice and 1/three cup bean combination.

Notes :

Heat tortillas in the microwave, wrapped in aluminum foil in a preheated oven at 250 stages F (120 degrees C), or on a dry skillet over medium-high, until warmed through.
Reynolds® Aluminum foil can be used to preserve meals wet, cook it frivolously, and make clean-up less complicated.

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