A quintessential batch cooking recipe. Load your instant pot in less than 20 minutes. Set up your assembly line and you can make burritos, salads, stuffed peppers, and freezer portions for later use. And you likely have all the ingredients in your pantry right now!
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Quick Burrito Filling -- Instant Pot
Brown rice, lentils and black beans make this a protein-rich filling. The salsa, spices and fire-roasted tomatoes give this a rich umami that satisfies the "hungries"! You can even make several meals ahead or freeze individual ⅓ cup portions for later use. Batch cooking at it’s best!
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Ingredients
to make the filling:
- ½ cup brown rice
- ½ cup dried brown lentils
- ½ cup dried black beans
- 14½ oz can diced fire-roasted tomatoes
- 16 oz prepared salsa (half for the filling, half served as a condiment)
- 3 clove garlic, minced
- 1 tsp Better Than Bouillon garlic base
- 1 tsp Better Than Bouillon vegetable base
- 2 tsp adobo sauce (check the aisle near the tortillas! YUM!)
- 2½ cup vegetable stock
- ½ tsp cumin
- 1 tsp salt
- 2 tsp smoked paprika
to make the burritos:
- 2 packages (10) whole wheat tortillas
- 4 roma tomatoes, diced
- 1 bunch green onion, whites and greens thinly sliced
- 8 oz vegan cheddar or mexican grated cheese
- 1 recipe Chili Mango Lime Dressing
- 1 jar 16 oz prepared salsa, sugar free
- 2 ripe avocados, diced
- ½ bunch cilantro, minced
- 1 dash TJ's Chili Lime Seasoning
Instructions
Make Filling in the Instant Pot
- Put all the "filling" ingredients into the Instant Pot. Remember to reserve 1/2 the prepared salsa for a table condiment. Give them a quick stir. Secure the cover. Close the steam release valve.
- Choose the Multigrain program. Set the cook time to 60 minutes using either the "adjust" button or the “+” and “-“ minus keys. You will hear several beeps and the display will change to ON. You can step away, with full confidence your meal will be ready on time.
- Generally speaking, the Instant Pot takes about 20 minutes to pressurize before it begins your cook time. When cooking is complete, it will take about 40 minutes to depressurize. You will know it is safe to remove the cover when steam does not escape as you open the pressure release valve.
- As an extra safety precaution, before you attempt to open the pot, make it a habit to open the steam valve to open to confirm that pot has depressurized. If there is a plume of steam when you open the valve, wait for the steam to subside. Cooking is complete and your pot is ready to open.
- JUST THAT EASY! Open the pot! Your meal is hot and ready to go!
To assemble the burritos:
- Place a 12"x16" piece of parchment paper on your work surface. Add a flour tortilla, and put a 1/3 cup (80 ml) scoop of filling in the middle of the burrito.
- In the order listed, add the remaining ingredients to your burrito as desired.
- Fold up the burrito to hold the ingredients, then wrap them in parchment paper. (You may want to close the wrapping with a small piece of masking tape). Store in the freezer for up to three months. They can be reheated in the microwave from frozen, or you may choose to thaw them at room temperature before cooking them.
- If you have left over filling, you can use it straight out of the fridge. Or warm it up for a side dish.
Notes
When you’re finished cooking, pull out your Souper Cubes. Put two ⅓ cup portions in each well. When frozen, pop them out and store them in freezer bags. Thaw individually when needed.
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Nutrition
Nutrition Facts
Quick Burrito Filling -- Instant Pot
Amount per Serving
Calories
193.51
% Daily Value*
Fat
8.06
g
12
%
Saturated Fat
1.77
g
11
%
Polyunsaturated Fat
0.65
g
Monounsaturated Fat
2.66
g
Sodium
857.85
mg
37
%
Potassium
417.48
mg
12
%
Carbohydrates
25.72
g
9
%
Fiber
6.68
g
28
%
Sugar
3.52
g
4
%
Protein
5.78
g
12
%
Vitamin A
675.57
IU
14
%
Vitamin C
7.97
mg
10
%
Calcium
58.56
mg
6
%
Iron
1.78
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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