Flavor-packed, protein-rich, and incredibly versatile, this gluten-free vegan burrito filling will become your new favorite meal prep staple! Whether you're an Instant Pot pro or a stovetop traditionalist, this recipe has you covered. Get ready to create a satisfying, crowd-pleasing dish in no time!
Course Main Course
Cuisine Mexican
Keyword Burrito
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 12
Equipment
1 Instant Pot
1 Soup Pot
Ingredients
Mixture
1cupwhite oniondiced
2cupssweet peppersdiced
115 oz. canblack beansdrained and rinsed
2cupsparboiled rice, short grainrinsed
2cupscorncan or frozen
1cupfresh kalefinely chopped
16oz.mild salsa
3cupswater
1tspground cumin
2tspchili powder
1tsppaprika
1tspsalt
Serving
1packagegluten-free tortillas
2cupsshredded lettuce
1packagevegan sour cream
1packageguacamole
hot sauceoptional
jalapeno slicesoptional
Instructions
Instant Pot Method
Prep:1. Chop the onions and sweet peppers.2. Mince the garlic.3. Drain and rinse the black beans.4. Rinse the rice thoroughly.5. Finely chop the kale.
Sauté:1. Press "Sauté" on the Instant Pot and add ¼ cup of water.2. Add the onions, sweet peppers, and minced garlic. Cook for 2-3 minutes, stirring, until softened.
Season:1. Sprinkle in cumin, chili powder, paprika, and salt. Stir to coat the vegetables.
Add Ingredients:1. Turn off the sauté function.2. Add water, black beans, salsa, rice, corn, and kale. Stir well to combine.
Cook:1. Close the lid and set the Instant Pot to high pressure for 24 minutes.2. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.3. Stir the mixture to combine.
Serve:1. Assemble your burritos with gluten-free tortillas, shredded lettuce, vegan sour cream, guacamole, and optional hot sauce or jalapeños.
Stovetop Method
Prep:1. Follow the same preparation steps as the Instant Pot method.
Sauté:1. Heat a large pot or skillet over medium heat and add ¼ cup of water.2. Sauté the onions, sweet peppers, and minced garlic for 3-4 minutes until softened.
Season:1. Stir in cumin, chili powder, paprika, and salt. Mix well to coat the vegetables.
Add Ingredients:Add rinsed rice, black beans, corn, kale, salsa, and water. Stir to combine.
Cook:1. Bring the mixture to a boil, then reduce heat to low.2. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Finish and Fluff:1. Remove from heat and let sit covered for 5 minutes.2. Fluff with a fork before serving.
Serve:1. Enjoy burritos or rice bowls with your favorite toppings!