#recipe : VEGAN BURRITOS (INSTANT POT AND STOVETOP OPTIONS)
#recipe : VEGAN BURRITOS (INSTANT POT AND STOVETOP OPTIONS)
Ingredients
For the burrito filling:
2-3 tablespoons water for sautéing (or olive oil)
1 medium red onion, chopped
1 red bell pepper, diced small
3 cloves garlic, minced
(1) 15-oz can black beans, drained and rinsed
1 1/2 cups uncooked short grain brown rice
1 1/2 cups corn (frozen, fresh or canned)
1 cup finely chopped kale
12 oz medium style salsa
2 cups water
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt, or more to taste
For serving:
eight burrito sized flour tortillas (10-12 inch) use gluten loose if wanted
2-3 cups chopped lettuce
1-2 avocados, sliced or chopped
non-obligatory: salsa, chopped tomatoes, chopped purple or inexperienced onion, jalapenos, vegan bitter cream, vegan cheese shreds
Commands
Immediate pot burrito filling:
Press the saute function on on the spot Pot. upload the water(or olive oil), onion, purple pepper and garlic. prepare dinner for 2-three minutes, stirring constantly. If the use of water, be cautious no longer to burn and add greater water as wanted. flip off saute.
Now upload all the closing burrito filling elements to instantaneous Pot, provide it a little stir, area the lid on, flip valve to seal and set to high strain for 24 minutes.
Let pressure release naturally (usually this takes about 10 mins). carefully dispose of the lid and stir. flavor, add extra spices or salt if preferred.
CLICK ==> Original recipe here -->
https://www.noracooks.com/vegan-burritos/
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