Black Bean and Rice Burritos

Name: Black Bean and Rice Burritos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 425 grams black beans, drained; 227 grams tomato sauce; 1 teaspoon cayenne pepper; 1 Tbsp chili powder, or more to taste; 8 larges flour tortillas, warmed; 2 Tbsps chopped fresh cilantro; 2 cloves garlic, minced; 0 teaspoons ground cloves; 1 teaspoon ground cumin; 0 teaspoons freshly ground nutmeg; 1 Tbsp paprika; 1 teaspoon freshly cracked black pepper; 473 milliliters water; 237 milliliters white rice; 1 sweet yellow onion, chopped

Black Bean and Rice Burritos might be just the Mexican recipe you are searching for. This recipe serves 8. Watching your figure? This vegetarian recipe has 254 calories, 8g of protein, and 4g of fat per serving. A mixture of rice, cilantro, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chili Powder

Black Pepper

Paprika

Butter

Clove

Garlic

Nutmeg

Onion

Cumin

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato Sauce

Black Beans

Equipment you will use

Frying Pan

Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.

Ingredients you will need

Cilantro

Sauce

Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

Ingredients you will need

Cooked Rice

Tortilla

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1Tbsp

butter 425grams

black beans, drained 227grams

tomato sauce 1teaspoon

cayenne pepper 1Tbsp

chili powder, or more to taste 8larges

flour tortillas, warmed 2Tbsps

chopped fresh cilantro 2cloves

garlic, minced 0teaspoons

ground cloves 1teaspoon

ground cumin 0teaspoons

freshly ground nutmeg 1Tbsp

paprika 1teaspoon

freshly cracked black pepper 473milliliters

water 237milliliters

white rice 1

sweet yellow onion, chopped

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Riesling, Sparkling rosé, and Pinot Noir are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Maximin Grunhaus Herrenberg Riesling Spatlese with a 4.4 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Maximin Grunhaus Herrenberg Riesling Spatlese

The Herrenberg Spatlese is always the flashiest wine at Grunhaus as the vineyards red slate soils render a more lush, slightly lower acid riesling that its bigger brother Abstberg. Spatlese sweet with explosive aromas and flavors of red delicious apples, yellow peaches, strawberry/rhubarb and salty minerals. Full bodied for a riesling, serve with a Virginia baked ham, a spicy lamb curry or just a traditional Jaeger schnitzel.