Add oil into the Instant Pot and select “Sauté”.
Add tofu and stir-fry for 4 minutes or till nicely browned.
Add Mexican rice and mix together well. Remove and keep aside.
Add onions, tomatoes, cilantro and salt.
Set to the “Manual” at high pressure for 6 minutes.
Select “Cancel” and release pressure quickly.
Unlock and remove the mixture in a bowl. Mix the rice and tofu mixture well.
Take one tortilla sheet, place spoonful of tofu and rice mixture, 2 tablespoons of black beans, some avocado slices, shredded cheddar cheese and roll them tightly.
Cut them into small bites and serve with choice of sauce.