Burrito Blursday

Burrito Blursday🌯

The days have really been a blur in 2020 for me. And every day is a great day for a burrito. Especially since I haven’t had a proper one since 2013!! @sietefoods came out with a burrito sized grain free tortilla and I finally got my hands on some and my burritos can’t. be. stopped.

This one is filled with instant pot chicken, instant pot refried style pinto beans, Mexican style rice, guac, cilantro, tomatoes, and @greenvalleycreamery organic sour cream. Each bite got a legit coating of hot sauce. I alternated between some @wholefoods organic jalapeño and some @yellowbirdsauce jalapeño just because.

Beans: In the IP add pinto beans you soaked overnight + enough liquid to barely cover (I use bone broth when I have it handy) + a little salt + a diced onion + a tsp of organic cumin + garlic powder. Amounts vary based on the amount of beans you make and how thick you like your refried beans. Don’t overthink it. It’s gonna be yum. Close and seal your IP and set for 13 minutes for beans you’re gonna mash. After they’re cooked and the pressure is released, you may wanna drain and reserve some liquid so they’re not too thin. Then mash by hand or use an immersion blender. Add more liquid if you need to thin. Adjust seasoning if needed. You can do this in a slow cooker just the same, but it would be low for 6 hours or high for 4. Stovetop would be a few hours.

Rice: Add 1.5 cups of organic white rice to a heated wide heavy bottom pan coated with a bit of avocado oil. Toast the rice stirring occasionally until it’s almost a light gold color. Add in a diced onion and sauté until a bit tender. Add a tsp of tomato paste and toast a minute. Add a jar of diced tomatoes. Add enough water or bone broth to cover. 1/2 tsp oregano and 1/2-3/4 tsp salt. Bring to boil. Lower to simmer. Cover and cook until all liquid is absorbed. About 10-15 minutes.

Chicken: Add 1 lb or however much you need of chicken to the IP. I prefer thighs for flavor and texture. Add a tsp or so of #allttacoseasoning and a cup of water. Close and seal. High pressure for 6 minutes. Cut or shred and serve.

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