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Hearty Vegan Burrito Filling Mixture

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 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12

Equipment

  • 1 Instant Pot
  • 1 Soup Pot

Ingredients

Mixture

  • 1 cup white onion diced
  • 2 cups sweet peppers diced
  • 1 15 oz. can black beans drained and rinsed
  • 2 cups parboiled rice, short grain rinsed
  • 2 cups corn can or frozen
  • 1 cup fresh kale finely chopped
  • 16 oz. mild salsa
  • 3 cups water
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt

Serving

  • 1 package gluten-free tortillas
  • 2 cups shredded lettuce
  • 1 package vegan sour cream
  • 1 package guacamole
  • hot sauce optional
  • jalapeno slices optional

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!