The simple filling for these Vegan Burritos is made in the Instant Pot (or on the stovetop) It has brown rice, black beans and even some greens hidden in there! Add some chopped lettuce, avocado, salsa and other optional ingredients and you have an easy weeknight dinner that even the kids will enjoy.
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I’m sure other parents can relate. I’ve got to have at least a few meals on hand that I can make with little hands on time or prep. Especially if you have a young baby or toddler, you know what I’m talking about. I actually cook a lot at nap time (especially because I’m usually also trying to take photos for the blog), but sometimes a momma’s gotta rest!
This is one of those meals I just love for this very reason. Not only are they easy and pretty hands off (minus a little prep time), my kids really enjoy assembling their own burritos and eating them!
My husband is happy, too. He usually opts for the burrito bowl and skips the tortilla. Whatever way you decide to go, it will be delicious.
I hope you love these vegan burritos. They’re:
Flavorful
Fiber rich
Versatile
Easy to make
& So tasty!
If you don’t have an Instant Pot, don’t worry. I’ve included instructions for stove top cooking as well.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Easy weeknight dinner to please everyone: Instant Pot Vegan Burritos. The filling is made in the Instant Pot!
- 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
- 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
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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.
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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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Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir. Taste, add more spices or salt if desired.
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Spoon some of the mixture onto the centers of the flour tortillas. Add desired amount of lettuce, avocado and other ingredients. Fold two sides over the filling and roll up. *For fun, let everyone build their own burritos, kids especially LOVE this!
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In a large pot with a lid, saute the onion, red pepper and garlic for a few minutes. Add the rest of the filling ingredients and bring to a boil. Lower the heat and simmer for about 45 minutes.
- Nutritional calculations include a tortilla and 1/4 of an avocado. The filling itself is only 235 calories per serving (8 servings total).
- Go tortilla-less and make a burrito bowl instead!
- To freeze, fill tortillas with the bean/rice/vegetable mixture, wrap in foil and place in a freezer ziplock type bag.
Want more Mexican recipes? Check these out:
- Easy Vegan Nacho Cheese Sauce
- Cauliflower Tacos
- Sheet Pan Cauliflower Fajitas
- Instant Pot Vegan Refried Beans
Yummy! Looks so amazing! What tortillas are you using?
I use a variety, but these are just the flour tortillas from Trader Joes. I like them because they have simple ingredients and are thin, but sometimes I find whole wheat tortillas or brown rice tortillas. Ezekial has some nice sprouted tortillas, too.
I made this last night, and my family loved the burritos! Really easy and delicious! Thanks for the great recipe! 🙂
Yay! I’m so glad your family loved the burritos! Easy and tasty recipes are the best! Thanks for sharing. 🙂
This is a great recipe. Thanks for sharing
Glad you enjoyed the burritos!
I would note that with the cooking time called for, if you added enough liquid, you could do the beans from dried rather than canned. I’ve only used my IP a few times, granted, but I’ve only used dried beans in it because they’re super cheap and easy to make in a pressure cooker. Just make sure that the beans are completely covered with liquid(add a couple of cups of water) and maybe up the cooking time by a couple of minutes(24-28 mins on high pressure seems to be good for dried black beans). This is how I will probably make this, and I definitely WILL make this. It looks sooooo good. I just hate going out and buying cans of beans for everything(with the exception of red kidney beans because it’s so essential they be cooked properly) when dried beans would suffice.
Great idea! If you try it, let me know how it works for you. 🙂 Cheaper is always better.
We had these tonight and loved them. They were simple to make and we had a ton of leftovers, which is always a good thing. I love these quick Instant Pot recipes!
I’m so glad Desiree, thanks for letting me know! I’m so happy you enjoyed the burritos. Easy Instant Pot recipes are the best!
How do you make these without the “burn” notice? Followed directions to a “T” as well.
Oh how strange! I’ve never gotten the “burn” notice when making these. I’ve been reading a bit about why some people get the “burn” notice and others do not, and it seems like maybe there are slight differences in different models of Instant Pots, but it looks like there are also some things you can do. You could try adding another 1/2 cup of water and see if that takes care of it. Or check out this article for some other ideas on why you got that message. I have found it helpful. Sorry, how frustrating!
I am interested in making these as they look delish but do not care for kale. Do you have a suggestion for a replacement ingredient?
Thank you!!!
No worries! You could leave it out (it won’t affect the overall taste of the recipe), or use spinach if you like that. Not necessary though!
Mine came out a little soggy so i’ll Cut back on the water a little bit but my omnivore hubby really liked it! This one’s a keeper.
Glad you liked it! Sometimes right when I remove the lid it appears a bit soggy, but I just stir it up really good and then it’s just right.
I really enjoyed this! I ate it as a bowl with some guacamole on top. SO many leftovers. It appears it will reheat well. For those worried about kale, I probably quadrupled the amount and still couldn’t taste it. I only had long grain brown rice on hand so added 1/4 cup water and cooked for 29 minutes. Perfect! Thank you for a great recipe!
Awesome Sara! I’m so glad you enjoyed it, and you really can’t taste the kale right? My kids never notice it’s there, and they can be pretty fussy about greens. 🙂
Can this be made with white rice instead of brown? Would it change the liquid amount or cooking time?
Yes it can be made with white rice. I haven’t personally tried it, but I would use only 1 cup of water and cook it for 5 minutes. White rice cooks super fast in the IP. If you try it let me know, thanks!
These are delicious, quick, easy and healthy! Love them.. I added a splash of lime juice after it was done cooking and it added a great freshness. Will definitely add this to the regular dinner rotation. May try substituting quinoa next time.
So glad you loved these burritos Michelle! The lime juice sounds like a perfect addition; I just love adding lime juice to Mexican dishes.
I have made these once so far, delicious! The leftovers were great as a burrito bowl salad as well. I am also not a fan of Kale so I simply added some fresh cilantro at the end.
I was wondering if you had any suggestions on cooking time or amount of water for substituting quinoa for the brown rice?
I’m so glad you liked this recipe!
I haven’t personally tried it, but I know quinoa only needs 1 minute in the Instant Pot on high pressure, so you could try it. The quinoa version may require less liquid though, I’m not sure, but if you try it please let me know how it turns out! 🙂