Fruited Pork Roast
Chorizo Burritos
| By : |
| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings |
4 Servings
|
Ingredients
- 14 ounces uncooked Mexican chorizo sausages cut into bite-size pieces
- 2 green or red bell peppers cut into 1-inch pieces
- 1 can (about 15 ounces) kidney or pinto beans rinsed and drained
- 1 can (about 14 ounces) diced tomatoes
- 1 can (11 ounces) corn drained
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 8 (8 - inch) flour tortillas warmed
- 2 cups hot cooked rice
- 1 cup (4 ounces) shredded Monterey Jack cheese
Ingredients
|
Instructions
- Combine chorizo, bell peppers, beans, tomatoes, corn, cumin and cinnamon in Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 10 Minutes.
- When cooking is complete, use natural release for 10 Minutes, then release remaining pressure.
- Press Sauté; cook about 5 Minutes or until chorizo mixture thickens, stirring occasionally.
- Spoon chorizo mixture down centers of tortillas; top with rice and cheese. Roll up tortillas; serve immediately.
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