Start by pouring 2 cups of vegetable broth and 1 cup of long-grain white rice into a medium-sized saucepan. Bring it to a roaring boil over high heat. Once boiling, reduce the heat to medium-low, cover it tightly, and let it simmer for about 20 to 25 minutes. The rice should absorb the broth and become tender. Once ready, remove it from heat, and let it stand with the lid on for another 5 minutes.

While the rice is cooking, grab a large skillet and melt 1 tablespoon of the butter over medium heat. Add the finely diced onion and minced garlic, stirring occasionally. Cook for about 5-6 minutes or until the onion becomes translucent and fragrant.

Once the onions have softened, toss in the remaining 1 tablespoon of butter and allow it to melt completely. Now it’s time to infuse your dish with spices! Stir in the chili powder, smoked paprika, cumin, black pepper, cayenne (if using), cloves, and nutmeg. Continue cooking for another 2 minutes, stirring often to prevent burning and to let those spices bloom.

After your spices have mingled beautifully, add the drained black beans and the can of tomato sauce to the skillet. Stir until everything is combined and heat it to a gentle simmer. When it starts bubbling a bit, lower the heat and let it cook for about 10 minutes. This allows the flavors to meld and intensify.

Finally, take your skillet off the heat. Stir in the chopped cilantro for a pop of freshness. Allow everything to sit for about 5 minutes so that the cilantro wilts and blends into the mixture.

Warm up your tortillas in the microwave or a dry skillet until they’re pliable. Now, take a generous scoop of the black beans and rice mixture and place it on a tortilla. Feel free to add shredded cheese at this point if you want that gooey factor! Carefully fold in the sides of the tortilla and roll it up tightly into a burrito.