Ingredients
8
8 servings
- •2 cups water
- •1 cup white rice
- •1 tablespoon butter
- •0.5 sweet yellow onion, chopped
- •2 cloves garlic, minced
- •1 tablespoon chili powder, or more to taste
- •1 tablespoon paprika
- •1 teaspoon ground cumin
- •1 teaspoon freshly cracked black pepper
- •1 teaspoon cayenne pepper
- •0.25 teaspoon ground cloves
- •0.25 teaspoon freshly ground nutmeg
- •1 (15 ounce) can black beans, drained
- •1 (8 ounce) can tomato sauce
- •2 tablespoons chopped fresh cilantro
- •8 large flour tortillas, warmed
Instructions
- Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
- Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
- Fill warm tortillas with bean mixture and rice.
Nutritional Facts
Per 8 servings
- Calories: 428
- Carbohydrate: 73g
- Fat: 10g
- Fiber: 8g
- Protein: 12g
- Sugar: 3g
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