Instant Pot Bean and Rice Freezer Burritos
from Tiffany at eatathomecooks.com
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