Pressure Cooker Black Bean and Spinach Burritos

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!

Farro, Black Bean, and Spinach Burritos
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


  • 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)


Fast 10 minute cook time

  1. 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.

  2. 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.

Nutrition Facts (per serving)

469 Calories
15g Fat
69g Carbs
17g Protein
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.

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