B : lifestyle, B: recipe

Easy burrito bowls and wine pairing

I resisted the instant pod fad for so long and now I’ve been wishing I hadn’t!  This baby has saved my grain game.  It used to be hit or miss whether or not my rice came out right, and the pans never stood a chance to staying unstuck with a nice lining of rice. Now my grains come out perfect every time.  I’m in love!

This particular recipe is a favorite of mine. It’s perfect for nights when I don’t feel like cooking but peanut butter and jelly or breakfast for dinner just isn’t going to cut it.  Like everything that I do here on B : it’s simple to make and has simple fresh flavors.  It’s also versatile so meat eaters, vegetarians, vegans, dairy free etc can all enjoy.  In my home, we have some version of Mexican food at least 3 times a week so it’s nice to mix it up with these burrito bowls or throw my favorite whole wheat tortillas in there to make actual burritos.  I hope you enjoy these too!  Leave a comment below if you try them.

Wine Pairings

If you enjoy a glass of wine with your dinner, here are some ideas to try with taco night.  If you like a TON of spice, you may want to stick with something sweet, comment below if you’d like an idea.  For this recipe, and others like it, here is what I would recommend.

Sauvignon Blanc – For you white lovers – For fun, see if you catch a little extra herb come out in the wine, add a touch of cilantro to your dish and see what happens too!

Try ONEHOPE Vintner Sauvignon Blanc

– Every bottle helps plant a tree through Trees4Trees

Try ONEHOPE Vintner Pinot Noir

– Every bottle helps find a fur-ever home through ASPCA

Try (no affiliation) Rombauer Vineyards Zinfandel

– This is a smooth Zinfandel that I’ve fallen in love with, that even the masses will love.

 

 

 

Instant Pot Burrito Bowls
 
Prep time
Cook time
Total time
 
An easy weeknight option for busy families; add meat on the side to please all the eaters in your family
Author:
Recipe type: Easy; Dinner; Instant Pot; Vegetarian
Cuisine: Dinner
Serves: 8
Ingredients
  • 1 cup of your favorite rice overflowing - I use long grain brown
  • 2 cups vegetable stock
  • ½ cup water
  • 1 15 oz can of drained/rinsed black beans - or your favorite beans, I like using pinto beans for this recipe
  • ¼ of a red onion
  • ½ tablespoon of garlic
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • Salt and Pepper to taste
  • Avocado Oil for sautés
  • Option - ¼ cup of green chili's - I leave these out when cooking for the kids
  • Option 2 - if you eat meat you can add browned turkey or hamburger meat seasoned with your favorite taco seasoning
  • Topping options : Shredded lettuce, Pico de Gallo, Sour Cream, Taco Sauce, Cheese, Jalapeños
Instructions
  1. To begin, turn your instant pot onto sauté function.
  2. Quickly add a drizzle of avocado oil, chopped onion and garlic.
  3. After 2 - 3 min. or when the onions start to turn translucent turn the pot off. Add the rest of the ingredients. Stir everything together and close the lid. Be sure your release is set to closed not vent.
  4. Press your rice button and start!
  5. You should do a slow release and let the steam leave naturally. This does take about a half hour to forty five minutes. If you don't have the time to wait, release the steam and let the meal sit for 10 min before serving. Without waiting there will be extra fluid that hasn't soaked up into the rice yet, beware of that. Everything is still tasty so go ahead and serve on those crazy nights that you just need to feed everyone!!!!

 

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