Instant Pot Bean and Rice Freezer Burritos
from Tiffany at eatathomecooks.com
Prep Time25 mins
Cook Time17 mins
Total Time42 mins
Servings: 3 to 4
Calories: 806kcal
- ½ cup frozen corn thawed
- ½ Tbs. chili powder
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder
- dash cayenne
- ¼ tsp. oregano
- ¼ tsp. smoked paprika
- ¾ tsp. cumin
- salt & pepper to taste
- 15 oz. can fat-free refried beans
- 10 whole-wheat tortillas
For the Instant Pot brown rice:
- 1 cup brown rice
- 1¼ cups water
For the Instant Pot brown rice:
Place brown rice and water in the instant pot.
Cook the rice for 17 minutes on high pressure.
Close the lid and seal.
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.
Serving: 3to 4 | Calories: 806kcal | Carbohydrates: 147g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Sodium: 1802mg | Potassium: 299mg | Fiber: 20g | Sugar: 11g | Vitamin A: 715IU | Vitamin C: 2mg | Calcium: 363mg | Iron: 8mg