Chipotle Burrito Bowls
Ingredients
The beans
-
1
cup
dried black beans
-
2½
cups
water
-
1
whole
chipotle pepper (from a can in adobo sauce)
-
1
teaspoon
ground cumin
-
½
teaspoon
dried oregano
-
½
teaspoon
sea salt
The rice
-
1
cup
brown rice
-
1¼
cups
water
For serving
-
as needed
none
lime slices
-
as needed
none
fresh cilantro
Instructions
- Add the dry black beans, water, chipotle pepper, cumin, and oregano to the Instant Pot.
- In an oven-safe bowl, combine the brown rice, salt, and water.
- Place a trivet in the Instant Pot and set the bowl of rice on top.
- Seal the Instant Pot lid and set the steam release valve to sealing.
- Cook on high pressure for 30 minutes.
- Allow the pressure to naturally release for 10 minutes, then vent any remaining steam.
- Remove the bowl of rice and trivet, and check the beans for tenderness.
- Season the beans with additional salt if needed, and serve with rice and toppings.
Nutrition Facts (estimated)
Servings
4
Calories
339
Total fat
2g
Total carbohydrates
66g
Total protein
14g
Sodium
16mg
Cholesterol
0mg
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