Burritos with Black Beans and Rice

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Burritos with Black Beans and Rice
  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.

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.

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