I feel like it’s about time I made a burrito at home.
This might be the most cost-saving creation that I have thought up in a while. The reason being, me and my boyfriend LOVE burritos. We go to this burrito place at least once a week where we spend around $20 on burritos. Why? Because it is convenient and oh so tasty!
Why I have never made them at home before still eludes me. But no matter. Now that I have discovered the joy of making burritos from home, I may never go back to buying them again.
Also, you can customize them so that you don’t need to pay extra to add all the cheese!! I have already professed my love of cheese earlier this week, so I won’t try to convince you again how great it is. But can you honestly tell me that you can look at all that melted cheese on the burritos below without having your mouth water all over your keyboard?
Yeah.. I didn’t think so.
A couple of tips about this burrito:
- If you don’t like spicy food, reduce the amount of chili powder added to these burritos. Me and boyfriend really like spicy food, but even he thought that these were quite spicy.
- Feel free to add whatever vegetables you like in here! Or, if you are one of those people who don’t think that cilantro tastes like soap, add some of that in! It would taste amazing!
- Instead of having melted cheese on top of the burritos, try putting it inside so that you won’t have to spend time melting it!
These bean and rice burritos are both spicy and really easy to make! They are also excellent with melted cheese on top.
- 1 tsp vegetable oil
- 2 2/3 cups cooked rice
- 1/3 medium onion, diced
- 2 cloves garlic, minced
- 1 Tbsp salted butter
- 1 Tbsp chili powder
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1/4 tsp ground cloves
- `/4 tsp ground nutmeg
- 1 (19 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 8 large flour tortillas
- 2-3 cups shredded cheddar cheese (optional)
Heat the oil on a large skillet. Add the rice and fry until warm. Remove from heat, and transfer to a large bowl. Set aside.
In the same skillet, fry the onion and garlic until the onion is transparent. Melt the butter and add in the chili powder, chipotle powder, cumin, black pepper, cloves and nutmeg.
Add in the black beans and diced tomatoes, and bring to a simmer. Reduce heat to low, and cook until the flavors blend, around 10 minutes, stiring constantly.
Fill each tortilla with 1/2 cup bean mixture and 1/3 cup rice.
(Optional) If you want a more cheesy topping, place in baking pan, top with cheese and place in the oven for 15-20 minutes at 350˚F