Ingredients
- 1 Tsp Olive oil or Cooking Spray of choice
- 1 Onion Diced (1.25-ounce) package taco seasoning
- 1 Red Pepper Diced
- 2 Tsp Minced Garlic
- 1 Cup Kale Chopped
- 1 cup Vegetable Stock / Chicken Stock
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa, homemade or store-bought
- 1 (4.5-ounce) chopped green chilies
- 1 cup Brown Rice rice
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup shredded Mexican blend cheese (Optional)
- Garnish is optional but you could use cilantro leaves, avocado, salsa, onion, lime, sour cream, jalapeno etc.
Directions
- Set Instant Pot to Sauté normal let it come to temperature. Add oil or spray then add onion and red pepper. Cook for 2 minutes or until vegetables have softened.
- Add Garlic and cook for 1 minute
- Add stock and seasoning then stir to combine.
- Stir in corn, Kale black beans, salsa and green chilies.
- Sprinkle rice on top and do not stir.
- Select manual setting; adjust pressure to high, and set time for 15 minutes.
- When finished cooking, perform a quick release.
- OPTIONAL – Stir in cheese until melted, about 1 minute.
- Garnish (OPTIONAL).
- Next assemble your burrito, fold over two sides and then roll burrito.
NOTE – If you are freezing your burrito wait until filling has completely cooled. Avoid adding in any garnish that might have too much liquid. Roll Burrito and wrap in tin foil, place in a freezer bag and then freeze. When you want to eat remove the tin foil and microwave for 2 minutes.
