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.
Want more Mexican recipes? Check these out:
Instant Pot Vegan Refried Beans
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Instant Pot Vegan Burritos
Ingredients
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
Instructions
Instant pot burrito filling:
- 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.
- 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.
- Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir. Taste, add more spices or salt if desired.
Assemble the burritos:
- 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!
To make without an Instant Pot:
- 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.
Recipe Notes
- 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.
NUTRITION INFORMATION
Anna
This recipe is my favorite so far! It was so delicious and comforting.I added one extra green bell pepper. Just wondering if I could freeze the leftovers.
Nora
Yes, it freezes great, glad you enjoyed it!
alissa
This came out perfect! It was the first recipe for my instapot and even tho I had no idea how to use it I made this and it is so tasty!!
Anne
Delicious and easy! Our whole family enjoyed this burrito filling, including my 2-year-old and 10-month old baby. We halved the spices for the toddler and salted at the end, and it still came out quite good. Otherwise, we followed the directions exactly as written. Next time, I’d like to use home cooked black beans. Thank you for sharing the recipe!
Nora
Yay! So glad even the little ones enjoyed it. Thank you so much.
Angela
SO good! I’ve made it 4 times already since I discovered this recipe a month and a half ago. The sad thing is that I still haven’t quite got the hang of my Instant Pot. I made it the first two times exactly as the recipe suggested with no problems. The third time, I thought I’d be creative and up my kale content, but ended up burning stuff. I had to transfer everything to the stove top…and then STILL burnt the bottom. So sad. but still tasted great!!! <3 This'll go into regular rotation throughout the year. Thank you for sharing!
deb
These are delicious. Only change made was I used homemade stock instead of water. Taste and texture were perfect! Thank you for sharing this recipe. 🙂
Nora
So happy you enjoyed them, thank you!
Denise
I am in love with this recipe! I’ve now made it three times. The second time I was going out of town and froze some for later. It reheats perfectly! This last time I took it camping and everyone, carnivores included, loved it. We had it for breakfast, lunch and dinner in different forms. It was renamed “Denise’s Vegan Chow”!
Angela
Very good and creamy! I added more seasoning and use cooked rice.
Nora
So glad you enjoyed the burritos! Thank you.
Michael
Is it the intent for the salsa to be in the burrito filling ingredients that are cooked in the instant pot or is it intended as a topping during assembly?
Nora
The salsa is actually one of the ingredients for the burrito filling, not as a topping afterwards. So you add it to the Instant Pot with the rice and other ingredients. Thanks!
Dennis Byram
This was very good and easy to make. We don’t have an Instant Pot so I made it in a large skillet. Didn’t have short grain rice but used long grain brown rice instead. I used a bit more seasoning than called for in the recipe. My only complaint was that it took much longer to cook down the rice and I had to keep adding liquid to the pan to be used cooking the rice. My intuition told me to cook the rice separately and then add it to the rest of the ingredients. Will make this recipe again as it was very flavorful. Thanks, Nora.
Robin Tauber
This dish was so easy to make and absolutely delish!!! It going to be a new staple in my house. By the way – I’m not vegan, but I enjoy eating healthy so I’m always on the lookout for new recipes.
Nora
Thanks Robin! I’m so glad you enjoyed the burritos, and I’m happy you’re here. 🙂
Tessah
Worked like a charm. Made it with white rice bc we were short on time and used your comment recommendation (5 min and 1 c. water). It was DELISH! Even our picky 3 year old gobbled hers up. I used 1 can of corn, frozen kale and jarred garlic. DELISH! Thank you!
Nora
I’m so glad it worked well for you and even the little one enjoyed it! Thank you!
Crystal Morrison
Great recipes! I made it for dinner tonight and I used it over chips and my husband had burritos. The filling is very flavorful. I skipped the 10 minutes of NPR because we were short on time. It turned out perf. Thanks for sharing your recipes. I look forward to cooking some more of them.
Nora
So glad you enjoyed them! Hope you find more recipes here to try. Thank you!
Jordan DeGidio
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?
Nora
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! 🙂
Michelle Chorvat
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.
Nora
So glad you loved these burritos Michelle! The lime juice sounds like a perfect addition; I just love adding lime juice to Mexican dishes.
Kristin
Can this be made with white rice instead of brown? Would it change the liquid amount or cooking time?
Nora
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!
Sara
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!
Nora
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. 🙂
Elle
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.
Nora
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.
Melody
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!!!
Nora
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!
Russ
How do you make these without the “burn” notice? Followed directions to a “T” as well.
Nora
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!
Desiree
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!
Nora
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!
Joanne
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.
Nora
Great idea! If you try it, let me know how it works for you. 🙂 Cheaper is always better.
Darcy
I did this and it turned out great. I used 2/3 cup dry black beans and added 2+2/3 cups of water to the recipe. I did 28 minutes on high pressure and am loving it. Thank you!
Nadine Stewart
This is a great recipe. Thanks for sharing
Nora
Glad you enjoyed the burritos!
Mary
I made this last night, and my family loved the burritos! Really easy and delicious! Thanks for the great recipe! 🙂
Nora
Yay! I’m so glad your family loved the burritos! Easy and tasty recipes are the best! Thanks for sharing. 🙂
Autumn Gwinn
Yummy! Looks so amazing! What tortillas are you using?
Nora
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.