Instant Pot Burrito with Mushrooms and Tuna
- 2 tbsp olive oil
- 8 ounce canned tuna
- 8 ounce mexican rice cooked
- 1/4 cup purple onion
- 1/2 cup tomatoes diced
- 1/4 cup wild mushrooms
- 1/4 cup cilantro chopped
- 1/4 cup water
- 1 tsp salt
- 4 giant flour tortillas
- 1 cup black beans cooked
- 1 avocado peeled and sliced
- cheddar cheese shredded
Turn on the instant pot and select sauté.
Add olive oil, tuna and stir fry it.
Add Mexican rice and mix well.
Add mushrooms, onions, cilantro, tomatoes and salt to the mixture.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 6 minutes, release the pressure quickly through steam vent.
Remove the mixture in the bowl and mix well.
Take a tortilla sheet and add mixture in it.
Add 2 tablespoons of black beans, avocado, cheese on the top of tortilla sheet and roll them tightly.
Cut them into small pieces and enjoy hem with any sauce or dip of your choice.
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