Recipes and Cooking Pressure Cooker Black Bean and Spinach Burritos Be the first to rate & review! Thanks to your pressure cooker, this burrito recipe only takes 30 minutes start to finish. You can pressure cook the farro and black bean filling in just 10 minutes! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 10 mins Bring To Pressure Time: 13 mins Release Pressure Time: 15 mins Total Time: 58 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup chopped onion 2 cloves garlic, minced ¾ teaspoon salt 1 tablespoon olive oil 1 cup pearled farro, rinsed and drained 1 15 ounce can black beans, rinsed and drained ¾ cup chopped red sweet pepper 3 cup vegetable broth 1 tablespoon ground coriander 1 teaspoon ground cumin 1 cup baby spinach 2 cup chopped tomato 1 large ripe avocado, halved, peeled, seeded, and diced 2 green onions, sliced ¼ cup snipped fresh cilantro 2 teaspoon lime zest 1 tablespoon lime juice 8 10-inch flour tortillas, warmed 1 cup shredded Monterey Jack cheese (4 ounces) Directions Fast 10 minute cook time In a 4- to 6-qt. multifunction electric or stove-top pressure cooker cook onion, garlic, and 1/4 tsp. of the salt in hot oil over medium heat until tender. (For electric pressure cookers, use the sauté setting to cook; for stove top models, cook directly in the pot.) Add farro, beans, red pepper, broth, coriander, and cumin. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Drain, if necessary. Stir spinach into farro mixture. For the Tomato-Avocado Salsa, in a small bowl combine tomato, avocado, green onions, cilantro, lime zest and juice, and remaining 1/2 tsp. salt. Divide filling among warmed tortillas. Top with cheese and salsa. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. Rate it Print Nutrition Facts (per serving) 469 Calories 15g Fat 69g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 469 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 13mg 4% Sodium 1257mg 55% Total Carbohydrate 69g 25% Total Sugars 5g Protein 17g Vitamin C 32mg 160% Calcium 307mg 24% Iron 5.3mg 29% Potassium 492mg 10% Folate, total 49.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.