Ingredients

• 2 cups water
• 1 cup white rice
• 2 tablespoons butter
• 0.5 sweets 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 teaspoons ground cloves
• 0.25 teaspoons freshly ground nutmeg
• 1 , 15 ounce
• 1 , 8 ounce
• 2 tablespoons chopped fresh cilantro
• 8 large flour tortillas , warmed

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Fill warm tortillas with bean mixture and rice.

Nutrition per serving