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Instant Pot Bean and Rice Freezer Burritos

from Tiffany at eatathomecooks.com
Prep Time25 mins
Cook Time17 mins
Total Time42 mins
Servings: 6 to 8
Calories: 712kcal

Ingredients

  • 1 cup frozen corn thawed
  • 1 Tbs. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ⅛ tsp. cayenne
  • ½ tsp. oregano
  • ½ tsp. smoked paprika
  • 1 ½ tsp. cumin
  • salt & pepper to taste
  • 2 15 oz. cans fat-free refried beans
  • 20 whole-wheat tortillas

For the Instant Pot brown rice:

  • 2 cups brown rice
  • 2½ cups water

Instructions

  • Cook the rice on the stove top or in the Instant Pot.

For the Instant Pot brown rice:

  • Close the lid and seal.
  • Cook the rice for 17 minutes on high pressure.
  • Do a quick pressure release.

For the burritos:

  • When the rice is done, stir the corn and seasonings into the rice.
  • To assemble the burritos, spread several tablespoons of refried beans into the center of each tortilla.
  • Top with a scoop of rice.
  • Fold the sides of the tortilla over the rice, then roll the burrito.
  • Freeze in a container with a tight-fitting lid or in a plastic freezer bag.
  • To serve, microwave for 1-3 minutes or until hot.

Nutrition

Serving: 6to 8 | Calories: 712kcal | Carbohydrates: 132g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Sodium: 989mg | Potassium: 308mg | Fiber: 14g | Sugar: 7g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 319mg | Iron: 6mg