Instant Pot Vegan Burritos

Easy weeknight dinner to please everyone: Instant Pot Vegan Burritos. The filling is made in the Instant Pot! 

Instant Pot Vegan Burritos

For the burrito filling:
  • 2-3 tablespoons water for sautéing (or olive oil)
  • 1 medium red onion, chopped
  • 1 red bell pepper, diced small
  • 3 cloves garlic, minced
  • (1) 15-oz can black beans, drained and rinsed
  • 1 1/2 cups uncooked short grain brown rice
  • 1 1/2 cups corn (frozen, fresh or canned)
  • 1 cup finely chopped kale
  • 12 oz medium style salsa
  • 2 cups water
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or more to taste

For serving:
  • 8 burrito sized flour tortillas (10-12 inch) use gluten free if needed
  • 2-3 cups chopped lettuce
  • 1-2 avocados, sliced or chopped
  • Optional: salsa, chopped tomatoes, chopped red or green onion, jalapenos, vegan sour cream, vegan cheese shreds

  1. Instant pot burrito filling:
  2. Press the saute function on Instant Pot. Add the water(or olive oil), onion, red pepper and garlic. Cook for 2-3 minutes, stirring constantly. If using water, be careful not to burn and add more water as needed. Turn off saute.
  3. Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes.
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