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!

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
20 mins
bring-to-pressure:
13 mins
cook:
10 mins
release-pressure:
15 mins
total:
58 mins
Servings:
8
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Ingredients

Ingredient Checklist

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.

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  • 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

469 calories; fat 15g; cholesterol 13mg; saturated fat 5g; carbohydrates 69g; mono fat 5g; poly fat 1g; insoluble fiber 10g; sugars 5g; protein 17g; vitamin a 1459.5IU; vitamin c 32mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 49.7mcg; vitamin b12 0.1mcg; sodium 1257mg; potassium 492mg; calcium 307mg; iron 5.3mg.
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