The Ultimate Veggie Burrito

Annaliese and Katarina loved it! Rice not necessary to make. Used 3 potatoes, no peppers, 1 onion, 1 1/2 c dry black beans, 2T tomato paste, 1 T chili powder, all else the same. Pressure cooked soaked beans in veggie broth for 6 minutes (they needed a little longer). Cook brown rice in the instant pot with garlic. Add lime juice lime zest and cilantro when it's done. Skip the onion and cook everything else in a pan on the stove. 1/2 tsp of chili powder was too much for a double recipe! Use three cans of black beans and six red potatoes for a double recipe. Used only two tablespoons of tomato paste and two cups of vegetable broth for a double recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 4½ cups of water to a boil, add in rice and garlic.

Step 2

Cover and simmer on low for about 40 minutes, or until rice is tender and water is dissolved.

Step 3

Once rice is fully cooked, stir in cilantro, lime zest, juice and salt.

Step 4

While the rice is cooking: In a large skillet, saute onion and bell pepper in olive oil until slightly tender.

Step 5

Add potatoes, black beans, veggie broth, tomato paste, chili powder, cumin, and salt.

Step 6

Bring mixture to a boil, partially cover, and simmer until potatoes are fork tender, about 20-30 minutes depending on the size of the potato chunks. Stir it a couple times while it is cooking to make sure all the potatoes cook evenly.

Step 7

To assemble, take a tortilla and add ½ cup rice, ½ cup veggies and ¼ cup cheese. Fold it up burrito style, and top with avocado or sour cream. Or eat it plain, it is delicious all on its own!

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