Black Bean and Rice Burritos Recipe - Allrecipes.com
Black Bean and Rice Burritos Recipe
  • READY IN 50 mins

Black Bean and Rice Burritos

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Jul 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.

 
Apr 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.

 
Apr 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!

 
Apr 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.

 
Mar 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.

 
Jun 20, 2014

Mixed bag. I made this recipe as written except left out the cayenne pepper because my nieces are very sensitive to "spicy" food (5 and 10 years) and super picky eaters. All the kids scarfed down the food and loved it. I thought they were okay. a little weird but still good and I would probably make them again however my husband hated them. he didn't like them at all. He kept asking what spices I used and when I told him he said that for him it was the cloves and nutmeg that "ruined" the dish.

 
Jun 02, 2014

Great recipe! I doubled the beans, added 3 small diced sweet peppers, and used 1 can of organic diced tomatoes rather than 8 oz of tomato sauce. I kept spice proportions the same- and for a spice sensitive family with kiddos- it was perfect. I melted a tiny bot of shredded Mexican cheese in the warmed tortillas before filling with rice and bean mixture -and it was a hit!

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 72.5 g
  • 23%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 895 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Bobikel
1 Followers 1 Saved Recipes
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