Chorizo Burritos

By: Publications International

Chorizo Burritos
cuisine icon Cuisine
Mexican
cuisine icon Course
Snack
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
4 servings, chorizo sausages cut into bite-size pieces, cook 25 min, corn, diced tomatoes, drained, flour tortillas, green or red bell peppers cut into 1-inch pieces, ground cinnamon, ground cumin, instant pot, kidney or pinto beans rinsed and drained, mexican, monterey jack cheese, prep 10 min, pressure cook, rice, sausage, saute, snack, warmed

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
4 Servings
Ingredients
  • 14 ounces uncooked Mexican chorizo sausages cut into bite-size pieces
  • 2 green or red bell peppers cut into 1-inch pieces
  • 1 can (about 15 ounces) kidney or pinto beans rinsed and drained
  • 1 can (about 14 ounces) diced tomatoes
  • 1 can (11 ounces) corn, drained
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 8 (8 - inch) flour tortillas, warmed
  • 2 cups hot cooked rice
  • 1 cup (4 ounces) shredded Monterey Jack cheese
Instructions
  • Combine chorizo, bell peppers, beans, tomatoes, corn, cumin and cinnamon in Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 10 Minutes.
  • When cooking is complete, use natural release for 10 Minutes, then release remaining pressure.
  • Press Sauté; cook about 5 Minutes or until chorizo mixture thickens, stirring occasionally.
  • Spoon chorizo mixture down centers of tortillas; top with rice and cheese. Roll up tortillas; serve immediately.
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