shredded cheese, sour cream, chopped avocado, Pico de Gallo, onions, cilantro, lime juice, etc.
flour or whole wheat tortillas(large/burrito size)
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.
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.