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!