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Instant Pot Vegan Burritos

Easy weeknight dinner to please everyone: Instant Pot Vegan Burritos. The filling is made in the Instant Pot! 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 8 people
Calories 376kcal
Author Nora Taylor

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.

Notes

  1. Go tortilla-less and make a burrito bowl instead!
  2. To freeze, fill tortillas with the bean/rice/vegetable mixture, wrap in foil and place in a freezer ziplock type bag.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 715mg | Potassium: 759mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1981IU | Vitamin C: 37mg | Calcium: 105mg | Iron: 4mg