Instant Pot Black Beans, Tomatoes, Corn and Brown Rice Burrito Wraps- Easily Serves a Crowd!

Instant Pot Black Beans, Tomatoes, Corn and Brown Rice Burrito Wraps- Easily Serves a Crowd!

Can’t wait to serve this again! You’ll get raves from your guests! This is so great for easy casual entertaining because you can spend a lot more time with your guests while this is cooking. Serve it in a dish as a side, or for burrito wraps. It makes fantastic left-overs if you have any! And, in case you’re wondering, an instant pot is the same kind of appliance as an electric pressure cooker. And, it’s not instant, either! But both sure do make it easy to add the ingredients and walk away. When you return, you’ve got a perfectly cooked pot of beans and rice that you didn’t have to monitor to avoid a boil over or keep to the right temperature, at all! So, you don’t need a rice cooker, either. Dry black beans and brown rice take about the same time to cook. And here’s an important tip: don’t add the salt while cooking. It keeps the beans from softening, so just add the salt at the end.

You might also like to use my thick and easy enchilada sauce and 8 whole grain tortillas to make using this recipe to make the filling for the vegan enchilada recipe as the filling. It is so delicious! This recipe makes a lot, so save some for wrap fillings, too!


Instant Pot Black Beans, Tomatoes, Corn and Brown Rice Burrito Wraps- Easily Serves a Crowd!
 
Prep time
Cook time
Total time
 
Easy to make and entertain guests, too!
Author:
Recipe type: side, wrap
Cuisine: Californian
Serves:: 20 Makes: 10 cups
Ingredients:
  • 3 C Swanson Vegetable Broth, low-sodium
  • 2 ½ C Water
  • 2 C Brown Basmati Rice
  • 1 15oz can C S&W Petite cut Tomatoes diced in rich juice ( about 1 ½ Cup)
  • 1 C Dry black beans
  • 2 t Onion powder, or, 1 cup diced onion
  • ½ t Ground cumin
  • ½ t Ground paprika
  • 1 Bay leaf
  • Optional add-ins after cooking : 2 C corn kernals, 1 t kosher sea salt, ½ t ground black pepper, 1 C diced red onions, 4 plum tomatoes chopped, ¼ C fresh cilantro coarsely chopped, 3 avocados chopped, 2 C grated cheddar cheese and 1 T Sriracha. Keep 1 bag of chopped lettuce served separately, if desired. You’ll need about 20 dinner plate-sized spinach or whole wheat tortillas for wraps.
Directions:
  1. Combine all the ingredients into your pressure cooker and stir.
  2. Close the lid and cook on high pressure for 30 minutes.
  3. With the warm up and cool down of your pressure cooker, it will add about another 15 minutes to the time needed.
  4. Once done, allow the pressure to come down and open carefully with a quick release in about 3 minutes.
  5. Remove the bay leaf; add in any optional extras, if desired; stir well.
  6. Serve warm on warmed tortillas.
  7. Lasts one week if tightly covered and refrigerated.

Try this Mildly Spicy Vegan Enchilada recipe, too!

 

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