Black Bean and Rice Burritos

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.

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.

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.

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

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