Bean Burrito | Instant Pot Burrito Bowl

This Chipotle-style Bean Burrito recipe is a Mexican-inspired vegetarian meal that can easily be wrapped in a tortilla or built into a bowl. It's an authentic, versatile, build-your-own burrito packed with fresh vegetables, Mexican spices and pantry ingredients that cooks quickly in the Instant Pot!

Easy Vegetarian Rice and Bean Burrito or Burrito Bowl Recipe

Today is a two-for-one recipe post!

Yes, depending on how you serve it up, this easy Vegetarian rice and bean burrito recipe can be rolled into a burrito OR built into a bowl!

The bean burrito filling is completely Vegetarian and depending on how it's served, it can be customized to be Gluten-Free, Dairy-Free and Vegan, too!

I choose black beans and rice to fill the bean burritos, but any canned bean you have in the pantry will do. The highlight of this dish are those flavorful Mexican spices and it's versatility.

It truly is a build-your-own burrito since you get to pick and choose the toppings. A complete, filling and satisfying plant-based meal ready in the Instant Pot in 30 minutes!

Kid-Approved Bean Burrito Recipe

Bean burritos are more of a Mexican-American meal rather than Mexican. My kids love the Bean & Rice Burrito from Chipotle so much, they can have it a couple of times a week without any complaints!

The 'classic bean burrito' (thanks to the fast-food chain Taco Bell) is known to be just refried beans, cheese, onions and red sauce wrapped up in a flour tortilla. It's pretty tasty, and one of our regulars whenever we're road-tripping 🙂

I wanted to create a Burrito recipe that was tasty like the fast food versions, but healthy at the same time. This bean burrito is quick and easy, and I took it up a notch by adding fresh vegetables, healthy condiments and authentic Mexican spices.

Burrito Ingredients

The ingredients for the bean burrito filling are a mix of fresh vegetables and pantry ingredients including olive oil, onions, bell peppers, garlic, jalapeno, corn (fresh or frozen), black beans, long grain rice (jasmine or basmati), water and salsa.

For the flavorful spice blend, we are using Mexican chili powder, coriander, cumin, paprika and cayenne.

Bean, Rice & Spice Substitutions

• Beans: I used black beans for the filling since that's what I had in my pantry, but any 14.5 ounce can of beans work, such as pinto, kidney or white beans. Make sure to drain and rinse to rid of excess salt and starch. Although refried beans are a popular ingredient, their texture and consistency ruin the final rice and beans filling. Stick with whole beans here. Alternatively, you can use dry beans for this recipe. You will need about ¾ cup for this recipe and will need to cook them separately. Here's a detailed recipe for Black Beans.
• Rice: Either white jasmine or basmati rice will do. Both are long-grain, fragrant, soft and tender. Since brown rice requires a longer cooking time, I do not recommend it in this recipe.
• Spices: I love being able to control the amount of spice and flavor in the bean burrito filling, which is why I decided to incorporate my own mix of Mexican spices. However, feel free to use 2 Tablespoons of your favorite Taco seasoning instead.

How To Make Instant Pot Bean Burrito Filling

The vegetarian bean burrito filling is easily prepared in the Instant Pot in under 30 minutes - the fun part is the rolling and building!

• Thinly slice onions and peppers. Rinse rice in a sieve 2-3 times, until water runs clear.
• Select Saute and wait for the pot to get hot, about 30 seconds. Add olive oil, sliced onions and peppers. Saute for 2 minutes until soft (Pic 1). Note: If you prefer crunchier peppers and onions, remove now and reserve for later.
• Add garlic and chopped jalapeno, and saute for 1 minute. Add spices including salt, Mexican chili powder, coriander, cumin, paprika and cayenne, and saute for another 30 seconds. This brings out the flavors of the spices. Turn off Saute (Pics 2 & 3).
• Add frozen (or fresh) corn, rinsed and drained black beans, drained rice and water to the pot. Stir well (Pics 4 & 5).
• Add salsa and gently stir it in. Close the lid, and set the vent to ‘sealing’ position. Pressure cook at HIGH pressure for 6 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually (Quick Release) (Pics 6 & 7).
• After the pin drops, open the lid and fluff the rice using a fork. Squeeze in fresh lime juice and cilantro and serve warm in a flour tortilla or bowl with your favorite toppings (Pic 8).

How To Roll A Burrito

The best bean burrito requires a quick char on the tortilla and a few simple rolling techniques. Simply:

• Using long tongs, warm or gently toast a burrito on the stove or in a skillet. Add ½ cup of bean and rice filling in each burrito (Pics 1).
• Top with your desired toppings (cheese, sour cream, pico de gallo, avocado sauce, etc.) (Pic 2).
• Once you have all the fillings in place, start by folding the left and right edges towards the center, but not all the way. You don't want the edges overlapping (Pic 3).
• Bring the bottom of the burrito up over the two sides and fillings, then begin to gently roll up the tortilla (Pic 4), while pinching the upper portion with your two middle fingers (Pic 5).
• Continue this gentle rolling motion until you have a beautifully rolled burrito with the top edge of the tortilla underneath so the filling stays in place (Pic 6).
• Slice in half and enjoy (Pics 7 & 8)!

How To Make A Burrito Bowl

If a burrito bowl is what you're in the mood for, grab your favorite serving bowl and get building!

Add the desired portion size in a serving bowl. Top with your preferred toppings. Choices include shredded cheese, sour cream, avocado sauce, guacamole, salsa, tortilla chips, fresh cilantro and lime juice.

Toppings for Bean Burrito or Burrito Bowls

The toppings for a vegetarian bean burrito or burrito bowl are truly endless. I take some inspiration from some of my favorite Mexican restaurants. Try:

• Shredded cheese, such as Cheddar, Pepper Jack, Monterey Jack or Manchego
• Sliced or diced avocado, Avocado Dressing or Guacamole
• Sour Cream
• Homemade Salsa or Pico de Gallo
• Pickled Red Onions or Jalapenos (pickled or fresh)
• Tortilla Chips - for a wonderful crunch factor
• Fresh Cilantro
• Fresh Squeeze of Lime Juice
• Your Favorite Hot Sauce (we love a few dashes of Tabasco)

Crispy Bean and Cheese Burritos- Tasty Variation

If you decide to roll a bean burrito, but a crispy, crunchy tortilla is what you're after, simply:

1. Follow the directions for How To Roll A Bean Burrito, but do not slice in half.
2. Add 1 Tablespoon of oil to a skillet over medium heat.
3. Add the rolled burrito to the hot pan, edge side down, and toast until golden brown and crisp. Flip and toast the other side until golden brown. It should take about 2-3 minutes per side.
4. Slice and enjoy!

Make-Ahead and Storage Instructions

The bean burrito filling can be made 1-2 days in advance. Store in an airtight container in the fridge until ready to use, then rewarm on the stovetop over medium heat or microwave while preparing the toppings.

If you happen to have leftovers, store the filling and toppings in separate containers in the fridge for up to 4 days. A build-your-own burrito bar is ready and waiting for you any time the craving strikes!

Recipe Tips:

• If you prefer crunchier onions and peppers, remove from the Instant Pot after sauteing and add back in at the end of cooking. Onions and peppers have a tendency to get mushy when cooked at such high pressure.
• I use canned black beans in this recipe. These can be substituted with pinto, kidney or white beans as well.
• If using dry beans for this recipe, cook them separately. You will need about ¾ cup dried beans for this recipe. Cook them using this recipe.
• Use long-grain white rice, such as Jasmine or Basmati. Both offer a fragrant flavor and soft and tender texture. Since brown rice requires a longer cooking time, I do not recommend it in this recipe.
• To substitute the spices with taco seasoning, replace all the spices with 2 Tablespoons of your favorite taco seasoning brand. You may need to adjust salt based on your seasoning content.
• For best results, I recommend adding salsa. If you don't have salsa on hand and are substituting crushed tomatoes, add an additional 1-2 teaspoons of chili powder (or taco seasoning) to enhance the flavor.
• This recipe works great for school lunches, potlucks and picnics. For potlucks, I keep the toppings in separate containers, so they can be added to individual bowls just before serving.
• The bean burrito filling can be made a day or two in advance. Simply store in an airtight container in the fridge for 3-4 days.
• For a bean burrito with meat, dice leftover chicken or steak and simply spoon on top of the bean and rice filling along with the rest of your toppings.

More Mexican Recipes From My Kitchen

• Black Bean Quesadillas
• Instant Pot Salsa Chicken Tacos
• Chicken Fajita Pasta (Instant Pot)
• Mexican Rice - Instant Pot | Stove
• Instant Pot Carnitas (Mexican Pulled Pork)
• Mexican Quinoa in Instant Pot

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Bean Burrito | Burrito Bowl

Aneesha Gupta

This Bean Burrito recipe is a Mexican-inspired vegetarian meal that can easily be transformed into a Burrito Bowl and quickly cooks in the Instant Pot.

4.16 from 40 votes

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Prep Time 5 mins

Cook Time 10 mins

NPR 5 mins

Total Time 30 mins

Course Main Course

Cuisine American, Mexican

Servings 4

Calories 414 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 2 tablespoon olive oil (uses between two steps)
• ▢ 1 cup onion sliced, 1 medium onion
• ▢ 1 cup bell peppers sliced, red/yellow/orange/rainbow
• ▢ 2 teaspoon garlic crushed, about 2 cloves
• ▢ 1 jalapeno de-veined, de-seeded, chopped
• ▢ 1 cup frozen corn , or fresh
• ▢ 1 can black beans rinsed and drained, 14.5 oz can
• ▢ 1 cup long grain rice (jasmine or basmati) rinsed well
• ▢ 1¼ cup water
• ▢ 1 cup salsa , or crushed tomatoes (see notes for details)

Spices

• ▢ ¾ teaspoon salt adjust to taste
• ▢ 1 tablespoon Mexican chili powder
• ▢ 2 teaspoon ground coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika regular or ½ teaspoon smoked
• ▢ ½ teaspoon cayenne adjust to taste, or skip

Toppings (optional)

• ▢ shredded cheese, sour cream, chopped avocado, Pico de Gallo, onions, cilantro, lime juice, etc.

For Burrito

• ▢ flour or whole wheat tortillas (large/burrito size)

Cook ModePrevent your screen from going dark

Instructions

 

• Thinly slice onions and peppers. Rinse rice in a sieve 2-3 times, until water runs clear.
• Select Saute and wait for the pot to get hot, about 30 seconds. Add olive oil, sliced onions and peppers. Saute for 2 mins until soft. Note: If you prefer crunchier peppers and onions, remove now and reserve for later.
• Add garlic and chopped jalapeno, and saute for 1 min. Add spices including salt, Mexican chili powder, coriander, cumin, paprika and cayenne, and saute for another 30 seconds. This brings out the flavors of the spices. Turn off Saute.
• Add frozen (or fresh) corn, rinsed and drained black beans, drained rice and water to the pot. Stir well.
• Add salsa and gently stir it in. Close the lid, and set the vent to ‘sealing’ position. Pressure cook at HIGH pressure for 6 mins. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually (Quick Release).
• After the pin drops, open the lid and fluff the rice using a fork. Squeeze in fresh lime juice and cilantro and serve warm in a flour tortilla or bowl with your favorite toppings.

How to Make and Roll a Burrito

• Using long tongs, warm or gently toast a burrito on the stove or in a skillet. Add ½ cup of bean and rice filling in each burrito. Top with your desired toppings (cheese, sour cream, pico, avocado sauce, etc.)
• Once you have all the fillings in place, start by folding the left and right edges towards the center, but not all the way. You don't want the edges overlapping.
• Bring the bottom of the burrito up over the two sides and fillings, then begin to gently roll up the tortilla, while pinching the upper portion with your two middle fingers.
• .Continue this gentle rolling motion until you have a beautifully rolled burrito with the top edge of the tortilla underneath so the filling stays in place.
• Slice in half and enjoy!

How to Build a Burrito Bowl

• Add the desired portion size in a serving bowl. Top with your preferred toppings. Choices include shredded cheese, sour cream, avocado sauce, guacamole, salsa, tortilla chips, fresh cilantro and lime juice.

Video

Notes

Recipe Tips:

• If you prefer crunchier onions and peppers, remove from the Instant Pot after sauteing and add back in at the end of cooking. Onions and peppers have a tendency to get mushy when cooked at such high pressure.
• I use canned black beans in this recipe. These can be substituted with pinto, kidney or white beans as well.
• If using dry beans for this recipe, cook them separately. You will need about ¾ cup dried beans for the bean burrito filling recipe.
• Use long-grain white rice, such as Jasmine or Basmati. Both offer a fragrant flavor and soft and tender texture. Since brown rice requires a longer cooking time, I do not recommend it in this recipe.
• To substitute the spices with taco seasoning, replace all the spices with 2 Tablespoons of your favorite taco seasoning brand. You may need to adjust salt based on your seasoning content.
• For best results, I recommend adding salsa. If you don't have salsa on hand and are substituting crushed tomatoes, add an additional 1-2 teaspoons of chili powder (or taco seasoning) to enhance the flavor.
• This recipe works great for school lunches, potlucks and picnics. For potlucks, I keep the toppings in separate containers, so they can be added to individual bowls just before serving.
• The bean burrito filling can be made a day or two in advance. Simply store in an airtight container in the fridge for 3-4 days.
• For a bean burrito with meat, dice leftover chicken or steak and simply spoon on top of the bean and rice filling along with the rest of your toppings.

Note: The nutrition facts below are my estimates and do not include any toppings or tortilla. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 414kcal | Carbohydrates: 74g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 941mg | Potassium: 793mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2503IU | Vitamin C: 61mg | Calcium: 79mg | Iron: 3mg

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