Pressure Cooker Pinto Bean and Chard Burritos are meatless, cheesy, full of brown rice, and perfect for a grab and go dinner!

I love using my pressure cooker to cook full meals, without having to get any other pots dirty or having to fire up the stovetop~

There are a few things though that the pressure cooker still hasn’t figured out how to do well, like how to wrap a burrito or crisp up the shell at the end. No doubt in my mind that one day we’ll have an appliance that’ll do all of those things for us, but for now, we’re still living in the age where there’s a bit of manual labor involved.

So, this meal is brought to you 90% by the pressure cooker and 10% by the good old oven.

Bean and cheese burritos are one of the easiest grab and go dinners or a quick lunch that can frozen by the dozen. They’re not always the healthiest though, which is why I love this recipe from America’s Test Kitchen Vegetarian Cookbook that packs in the greens, brown rice, and filling pinto beans.

Let’s be honest, I feel full after just one, but normally go for a second. And then just 1 more half because I gotta finish up that half tortilla courtesy of my toddler, right??

How do you guys feel about the veggie burrito situation? Are you feeling good? I think burritos are one of the easiest ways to pack in loads of nutrients and as long as they’re adequately spiced and involve at least a little cheese, there’s no reason to miss the meat!

I’d love for you to give these a share on your favorite social and then tag Kitschen Cat so I can see how you like them!

Pressure Cooker Pinto Bean and Chard Burritos

Author: Kitschen Cat
Total Time: 1 hour
Yield: 4-6 1x

Print Recipe

Description

Pressure Cooker Pinto Bean and Chard Burritos are meatless, cheesy, full of brown rice, and perfect for a grab and go dinner!

Ingredients

Scale

1 tablespoon olive oil (affiliate)
1 onion, diced
6 garlic cloves, minced
1 teaspoon salt
1 cup long grain brown rice
2 1/2 cups veggie broth
1/4 cup minced fresh cilantro
3 tablespoons tomato paste (affiliate)
1 teaspoon minced chipotles in adobo
1 tablespoon ground cumin (affiliate)
1 teaspoon dried oregano
1 lb Swiss chard, stemmed, leaves sliced into 1 inch wide strips
1 (28oz) can pinto beans, rinsed, half left whole and half smashed with a potato masher
1 small lime, juiced
6 (10 inch) flour tortillas
8 ounces shredded Monterey Jack cheese

Instructions

Add olive oil to pressure cooker and sauté onion and garlic until starting to soften – about 3 minutes.
Add salt, brown rice, veggie broth, cilantro, tomato paste, chipotles in adobo, cumin, oregano, and swiss chard to pot.
Stir, lock lid, and set to high pressure for 22 minutes.
When time is up, let pressure naturally release for 10 minutes then do a quick release for all remaining pressure.
Stir in whole pinto beans and mashed beans and lime juice.
Preheat oven to 400 degrees.
Scoop 1/2 cup of filling into the center of each tortilla then sprinkle with shredded cheese.
Roll into a burrito shape and place seam side down on a greased baking sheet.
Repeat with remaining tortillas then bake for 15 minutes.
Serve or freeze to enjoy later.