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Instant Pot Burrito with Mushrooms and Tuna
Course
lunch
Cuisine
American
Keyword
Burrito with Mushrooms and Tuna, cheddar cheese, flour tortillas, Mexican Rice
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
588
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
8
ounce
canned tuna
8
ounce
mexican rice
cooked
¼
cup
purple onion
½
cup
tomatoes
diced
¼
cup
wild mushrooms
¼
cup
cilantro
chopped
¼
cup
water
1
teaspoon
salt
4
giant
flour tortillas
1
cup
black beans
cooked
1
avocado
peeled and sliced
cheddar cheese
shredded
Instructions
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.
Nutrition
Calories:
588
kcal