Authentic Mexican & Vegan Pinto Bean Burritos

Serving Size & Time

• Servings: ~12–14 burritos (depending on tortilla size)

• Total Time: 1 hour 15 minutes (includes pressure cooking & prep)

Ingredients

Beans

• 2 (16 oz) bags dried pinto beans

• 8 cups water

• 1 tbsp salt

• 1 onion, peeled and halved

• 6 garlic cloves, peeled

• 2 tsp vegetable broth powder or paste

For Burritos

• Large flour tortillas (10–12 inch, about 12–14)

• Optional toppings/fillings: salsa, vegan sour cream, hot sauce, lettuce, avocado, or rice

Instructions

1. Cook the beans.

   • Rinse pinto beans well.

   • Add beans, water, salt, onion, and garlic to the Instant Pot.

   • Cook on high pressure for 35 minutes, then allow to natural release fully.

2. Season & blend.

   • Remove onion pieces if desired. Stir in vegetable broth powder.

   • Reserve some cooking liquid in a separate bowl.

   • Use an immersion blender to mash beans to your desired consistency (smooth or chunky), adding reserved liquid as needed for creaminess.

3. Assemble burritos.

   • Warm a tortilla in a skillet or microwave until soft and pliable.

   • Spread a generous scoop of beans onto the tortilla. Add any extra fillings if desired.

   • Fold into a burrito shape.

4. Seal (optional).

   • For fresh burritos, place seam side down in a hot pan for 1–2 minutes to seal.

   • For freezer burritos, skip sealing, wrap tightly, and freeze for later.

5. Serve.

   • Enjoy with salsa, vegan sour cream, hot sauce, or extra toppings of choice.

✨ These burritos are authentic, hearty, freezer-friendly, and perfect for meal prep!