Busy? Meal prep 17 burritos in 30 minutes in your pressure cooker and freeze for later. Or turn into a low carb burrito bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 17 burritos 1x
- Category: Meal Prep
- Method: Instant Pot
- Cuisine: Mexican
Add to Cook in Instant Pot:
- 1 1/2 cups brown rice, rinsed & drained
- 1 cup dried black beans, rinsed & drained (skip if cooking on the stove)
- 2–3 large chicken breasts, boneless & skinless
- 2 tbsp taco seasoning, low sodium
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tsp salt
- 3 cups water or low sodium broth
- 2 x 15 oz cans of low sodium black beans, rinsed and drained (only for stovetop)
- 1 cup salsa
- 2 cups corn, frozen or cooked
- 1 bunch cilantro, chopped
- 1 bunch green onion, chopped
- 12 oz any soft cheese, shredded
- 2 cups green or red cabbage, thinly shredded
- 17 large whole wheat tortillas
- In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.
- After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it’s OK. They will soak up more liquid as you stir.
- Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.
The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed & drained.
- In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.
- Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.
How to Wrap Burrito
- Tear 17 sheets of aluminum foil for wrapping the burrito.
- Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.
- Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.
How to Reheat Burrito
- If frozen, thaw first overnight in the fridge.
- Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.
- That’s why I like to broil for 10-15 minutes.
- You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.
Store: Refrigerate burritos for up to 2-3 days. Freeze for up to 3 months. Reheat as per instructions above.
I like to meal prep burritos. That’s why I don’t add fillings that will make them soggy, like tomato and lettuce. But you can add to a few burritos that you will be consuming shortly after making.
You can use any large pliable tortillas. Corn tortillas will not work as they break.
Did you make this recipe? Please give it a star rating in the comments.