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Below is the recipe for the Instant Pot Black Bean Burrito Bowls. See Links to the rest of the recipes in the Notes for easy reference.
Ingredients
- 1 pound dried black beans
- 1 tablespoon dried cumin
- 1 teaspoon dried chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups fully cooked rice
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- 1 cup shredded lettuce or cabbage
- Guacamole, salsa, sour cream, hot sauce, optional
Instructions
- Add the beans, garlic, cumin, and chili powder to the Instant Pot. Add 8 cups of water to an Instant Pot. Cook on high for 45 minutes and let the pressure naturally release. Remove the lid and stir in the salt.
- Serve with the rice, cheese, tomatoes, lettuce, and optional toppings in bowls.
Notes
This recipe makes enough beans for 2-3 meals depending on the size and appetites of your family. I freeze the leftover beans in meal-size portions until we’re ready to enjoy them.
To store beans: Let the beans cool and portion into airtight containers, freezer containers, or freezer storage bags. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw from frozen overnight in the fridge or at room temperature. I recommend freezing in portions that work for one meal for your family. I usually freeze 2 cup portions.
Set the toppings out and let everyone decide what to add to their own bowl.
Use the beans in tacos or quesadillas as desired.
And the rest of the recipe links:
Perfect Instant Pot Pinto Beans
Instant Pot Chicken and Bean Tacos
Turkey Chili in the Instant Pot
