MRS JACKED RICE & BEAN BURRITOS

Ingredients

• 1 pcs Medium sized onion, peeled, chopped
• 1 pcs Bell pepper, red, finely chopped
• 5 g Smoked paprika
• 2 g Cumin, ground
• 250 g Black beans, canned, drained, MRSJP
• 140 g Basmati rice
• 160 g Salsa sauce
• 360 ml Water
• 4 pcs Tortilla
• 14 ml Vegetable broth, bouillon or consomme, low sodium
• 1/2 pcs Avocado

Method

1. Turn your pressure cooker to sauté mode and add 1 to 2 Tbs of broth/stock. Add the onion and bell pepper and cook, stirring often for one to two minutes. Then add the smoked paprika, cumin, and salt and continue cooking until softened, about two to three more minutes. Deglaze the pot with a splash of water if needed. Turn the sauté mode off.
2. Add the beans, rice, salsa, and water and stir to combine. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for five minutes on high pressure. Once finished, let the pressure release naturally for five minutes, then do a quick release.
3. Layer the bean and rice mixture onto your tortilla and top with mashed avocado, if using. Fold in the sides and roll into a burrito.
4. Heat a non-stick pan over medium heat and add your burrito seam side down and cook for two to three minutes, then flip and cook the other side for one to two minutes, until slightly browned.
5. Enjoy!