- Ninja Foodi or other pressure cooker with an air fry function
- Oil mister or spritzer
- Air fryer rack or crisping plate
If you want a quick, family-pleasing dinner that is quick and easy, these One-Pot Burritos are about to become a weeknight staple. The whole filling comes together in the pressure cooker as a simple dump-and-cook, then the burritos get stuffed with the burrito mixture and cheese and air fried until they are the texture you like.
I never thought this would work as well as it does in the pressure cooker, but it absolutely does, and it could not be easier.
Seasoned ground beef, black beans, fresh tomatoes, onion, green chilies, lime juice all cook together with a 3 minute pressure cook time.
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
The best part is the reserved au jus. As the beef cooks, it mingles with the seasonings and turns the liquid into a flavorful dipping sauce that takes these burritos over the top.
Roll them, crisp them in the air fryer, and dunk away. They are freezer-friendly too, so you can make a big batch and pull one out any time the craving hits.
Suggested Kitchen Tools for One-Pot Burritos
- Ninja Foodi or other pressure cooker with an air fry function
- Microplane or zester
- (affiliate link)Citrus juicer
- Cutting board and sharp knife
- Colander set over a shallow pan (for straining the au jus)
- Kitchen twine
- (affiliate link)Oil mister or spritzer
- Air fryer rack or crisping plate
Ingredients & Substitutions
This recipe uses simple ingredients you can find at any grocery store. Here is a closer look at each one and what to reach for if you need a swap.
Ground Beef
Used in Recipe: One pound of 80/20 ground beef goes into the pot raw and undrained.
What it Does: The 80/20 blend gives off just enough juice to help build steam in the pressure cooker, and that fat is part of our cooking liquid. We do not sauté or drain it, which is what keeps this recipe so quick and hands-off.
Substitutions: You can use 90/10 ground beef for a leaner filling, but add a couple extra tablespoons of liquid since it releases less juice. Ground turkey or ground chicken also work well with the same seasoning blend, but add 3 Tablespoons of liquid
Lime Juice and Zest
Used in Recipe: A full ¼ cup of fresh lime juice (about 2 limes) plus the zest of both limes, divided.
What it Does: The lime juice is most of our added cooking liquid and brings a bright, fresh tang to the filling. The zest is divided, with some going over the beef for flavor and some reserved to finish the crisped burritos.
Substitutions: Bottled lime juice works in a pinch, though fresh is brighter. Choose thin-skinned limes, they are juicier than the thick, dimpled ones. If your limes come up short, top off with a little water to reach a full ¼ cup.
Homemade Seasoning Blend
Used in Recipe: A custom blend of fine grind sea salt, black pepper, smoked paprika, dark chili powder, ground cumin, onion powder, garlic powder, and a little Mexican oregano.
What it Does: This blend builds all the warm, smoky, slightly spicy flavor of the filling. The smoked paprika adds a gentle smokiness and the Mexican oregano brings an authentic, earthy note you do not get from Italian oregano.
Substitutions: Use your favorite taco or burrito seasoning in place of the homemade blend. Regular paprika and regular chili powder can stand in for the smoked and dark versions. If you cannot find Mexican oregano, simply leave it out rather than using Italian oregano, which has a different flavor.
Fresh Vegetables and Cilantro
Used in Recipe: About 2½ diced tomatoes, 1 diced onion, 1 small can of green chilies, and 1 bunch of fresh cilantro.
What it Does: The tomatoes add juice and body to the filling, the onion brings savory depth, and the mild green chilies add a little gentle heat. A bundle of cilantro simmers right in the pot and adds a boost of brightness you will really notice.
Substitutions: Use regular slicing tomatoes, not Roma, since Roma tomatoes do not have enough juice for this recipe. The onion and cilantro are both optional if you are not a fan. Tie the cilantro with kitchen twine so it is easy to pull out after cooking.
Black Beans
Used in Recipe: Two 15-ounce cans of black beans (30 ounces total), drained but not rinsed.
What it Does: The beans make the filling hearty and satisfying. Draining but not rinsing them is the trick here, because that starchy bean liquid helps thicken the au jus we use for dipping.
Substitutions: Pinto beans or any of your favorite beans work just as well. If you only have rinsed beans on hand, you may want to add a spoonful of the bean liquid back in for a richer au jus.
Flour Tortillas and Cheese
Used in Recipe: About ten large 10-inch burrito-size flour tortillas and roughly 2½ cups of shredded cheese, about ¼ cup per burrito.
What it Does: The tortillas wrap everything up into a handheld meal, and the cheese melts into the warm filling to hold it all together. Thin tortillas roll the most easily and crisp up beautifully in the air fryer.
Substitutions: Use any cheese you love, a Fiesta blend, cheddar, or Monterey Jack are all great. If you can only find smaller tortillas, use less filling per burrito so they do not split. A little avocado oil or other neutral oil is used to spritz the burritos before air frying.
How to Make One-Pot Burritos
This is a true dump-and-cook recipe. About 10 minutes of prep, 15 minutes time to pressure with a 3-minute pressure cook and a quick crisp in the air fryer is all it takes. Here is everything you need to know.
Mise En Place
- Mix the seasoning blend: 2 teaspoons fine grind sea salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 2 teaspoons dark chili powder, 2 teaspoons ground cumin, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
- Dice about 2½ tomatoes and 1 onion into a ½-inch dice, and open 1 small can of green chilies.
- Tie the stem end of 1 bunch of cilantro with kitchen twine, and drain (but do not rinse) 2 cans of black beans.
- Have your tortillas, shredded cheese, and oil spritzer ready for assembly.
Add and Chop the Ground Beef
Add the ground beef to the pressure cooker pot. Using a spatula or sturdy wooden spoon, chop it into the size pieces you want in your finished burrito. We are not sautéing the beef first, because the time it takes to come to pressure browns the beef and releases the juices we need. Do not drain it either, that fat is part of our cooking liquid. If you do drain the fat and juices, replace it with ½ cup of water or beef broth.
Quick Tip
Chop the beef to the size you want now, before it cooks. During the short 3 minute pressure cook the meat will not break down on its own, so whatever size you leave it is the size you will get in your burrito.
Zest and Juice the Limes
Zest the first lime directly over the beef and zest the second lime into a small bowl to reserve for garnish. Stay in the green and avoid the bitter white pith underneath. Juice both limes to get ¼ cup of juice, then pour it over the beef. Do not be tempted to toss the juiced lime halves into the pot for extra flavor, they turn bitter under pressure and will throw off the whole dish.
Quick Tip
If you are using a stainless steel pot or a pressure cooker larger than 6.5quarts, increase the liquid to 6 Tablespoons. This can be all lime juice or a mixture of 4 Tablespoons lime juice and 2 of water or beef broth.
Add the Seasoning, Vegetables, and Beans
Add the lime juice and sprinkle the seasoning blend over the beef. Pull any tough stems from the Mexican oregano, crush it lightly between your fingers and add to the pot.
Layer on the diced tomatoes, diced onion, and green chilies. Tie off the bunch of cilantro and nestle it into the pot.
Pressure Cook
Finally, add the drained black beans. There is no need to stir, this is a true dump-and-go.
Place the pressure lid on the pot and set the valve to the sealed position. Pressure cook on high for 3 minutes. It will take about 12 to 15 minutes to come to pressure, since the beef has to brown and release its juices to build steam with so little added liquid. When the cook time ends, do an immediate quick release.
Strain the Filling
Open the lid, remove and discard the cilantro bundle, and give everything a good stir, breaking up any pieces of beef that are larger than you want. Set a colander over a shallow pan and strain the filling, reserving that flavorful au jus for dipping. Let the strained filling cool for a few minutes so it is easier to wrap your burritos.
Roll the Burritos
Lay a 10-inch flour tortilla on your work surface and add about ½ cup of filling, spreading it evenly and leaving about 1½ inches bare on each end. Top with about ¼ cup of shredded cheese. Fold both bare ends in, then lift the side closest to you up and over the filling, pulling back slightly to tighten. Roll it up, tucking the sides in as you go, and set it seam side down.
Air Fry Until Crispy
Place the air fryer rack in the low position or use the crisping plate. No need to preheat. Spritz both sides of each burrito lightly with avocado oil and arrange them seam side down, 2 to 4 at a time without crowding. Air fry at 375℉/190℃ for about 10 minutes, flipping after 6 minutes once the seam has melded to the bottom. For an extra crispy, chimichanga-style burrito, give them about 2 more minutes.
Garnish with the reserved lime zest, your favorite hot sauce and some chopped cilantro if desired. Or, top with cheese sauce, salsa and sour cream if you want to eat it with a knife and fork.
Dip in the reserved au jus if desired. Enjoy!
One-Pot Burritos
Equipment
- Ninja Foodi or other pressure cooker with an air fry function
- Oil mister or spritzer
- Air fryer rack or crisping plate
Ingredients
Ground Beef Base
- 1 pound 80/20 ground beef do not drain; the fat is part of the cooking liquid
- ¼ cup fresh lime juice about 2 limes; add a splash of water if your limes are not very juicy
- zest of 2 limes, divided half zested over the beef, half reserved for garnish
Homemade Seasoning Blend
- 2 teaspoon fine grind sea salt or kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika regular paprika can be substituted
- 2 teaspoon dark chili powder regular chili powder can be substituted
- 2 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano stems removed and lightly crushed; skip if you only have Italian oregano
Vegetables and Beans
- 2½ medium tomatoes, cut in ½-inch dice use regular slicing tomatoes, not Roma; about 2 cups
- 1 medium onion, cut in ½-inch dice about 1 cup; optional
- 1 (4 oz) can diced green chilies mild
- 1 bunch fresh cilantro, stems tied optional but recommended for brightness; removed after cooking
- 2 (15 oz) cans black beans, drained but not rinsed 30 ounces total; pinto beans can be substituted
For Assembling and Air Frying
- 8 (10-inch) large flour tortillas, burrito size thin tortillas roll best
- 2½ cups shredded cheese Fiesta blend or your favorite; about ¼ cup per burrito
- avocado oil, for spritzing or another neutral oil
For Garnish (optional)
- reserved lime zest
- hot sauce such as Valentina
- fresh cilantro
- lime wedges
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
- Add 1 pound of 80/20 ground beef to the pressure cooker pot. Using a spatula or sturdy spoon, chop the beef into the size pieces you want in your finished burrito. It will not break apart during the short pressure cooking time, so size it now. Do not sauté or drain the beef, the fat is part of our cooking liquid.1 pound 80/20 ground beef
- Zest 2 limes. Zest the first lime directly over the beef and the second lime into a small bowl to reserve for garnish. Stay in the green and avoid the white pith, which is bitter. Juice the limes to get ¼ cup of juice, topping off with a little water if your limes are not very juicy. Pour the lime juice over the beef.¼ cup fresh lime juice, zest of 2 limes, divided
- Add the seasoning blend directly to the pot: 2 teaspoons fine grind sea salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 2 teaspoons dark chili powder, 2 teaspoons ground cumin, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Pull any tough stems from the Mexican oregano, crush it lightly between your fingers, and add ½ teaspoon to the pot.2 teaspoon fine grind sea salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 2 teaspoon dark chili powder, 2 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Mexican oregano
- Add the 2½ diced tomatoes, the diced onion, and the can of green chilies on top of the beef. Tie the stem end of 1 bunch of cilantro with kitchen twine and nestle it into the pot. Drain, but do not rinse, 2 cans of black beans and add them to the pot. The starchy bean liquid helps thicken the au jus.
- Place the pressure lid on the pot and set the valve to the sealed position. Pressure cook on high for 3 minutes. It will take 12 to 15 minutes to come to pressure because the beef has to brown and release its juices to build steam with so little added liquid.
- When the cook time ends, do an immediate (quick) release of the pressure. Remove and discard the cilantro bundle, which has done its job. Give everything a good stir and break up any pieces of beef that are larger than you want in your burrito.
- Set a colander over a shallow pan and strain the filling, reserving the flavorful au jus for dipping. Set the strained filling aside to cool for a few minutes so it is easier to wrap.
- Place the air fryer rack in the low position or use the crisping plate. There is no need to preheat. Lay a 10-inch flour tortilla on your work surface and add about ½ cup of filling, spreading it evenly and leaving about 1½ inches bare on each end for wrapping. Top with about ¼ cup of shredded cheese.
- Fold both bare ends in, then lift the side closest to you up and over the filling, pulling back slightly to tighten. Continue rolling, tucking the sides in as you go, and set the burrito seam side down.
- Spritz both sides of the burrito lightly with avocado oil and place it seam side down in the air fryer. Fit 2 to 4 at a time without crowding so they crisp on all sides.
- Air fry at 375℉/190℃ for about 10 minutes, flipping after 6 minutes once the seam has melded to the bottom. For an extra crispy, chimichanga-style burrito, continue cooking about 2 minutes more.
- Garnish with a little reserved lime zest, your favorite hot sauce, and fresh cilantro. Serve with the reserved au jus alongside for dipping.
Notes
• Chop the ground beef to the size you want in your burrito before cooking. It will not break down during the 3 minute pressure cook.
• Pick thin-skinned limes when you can, they are juicier than the thick, dimpled ones. Roll them on the counter before juicing to release more juice.
• You need a full ¼ cup of liquid, so do not skimp. If your limes come up short, make up the difference with a little water.
• If you are using an 8-quart pressure cooker or a pressure cooker with a stainless pot, add a couple extra tablespoons of water or lime juice, since those pots conduct heat a little differently. SEASONING TIPS
• Use Mexican oregano, not Italian oregano, they are not the same herb.
• This is a custom seasoning blend, but you can use your favorite taco or burrito seasoning in its place. COOKING TIPS
• Use regular slicing tomatoes, not Roma. Roma tomatoes do not have enough juice for this recipe. Dice them ½-inch so you do not get large pieces of skin in the burrito.
• Let the strained filling cool for a few minutes before wrapping or the tortillas will be hard to roll.
• If your tortillas are thicker, warm them in the bottom of the pot for a few seconds to make them more pliable before rolling.
• Do not flip the burritos before the 6 minute mark. The seam needs to meld to the bottom first or it will pop open.
• For a softer burrito, start with a cold pot. For an extra crispy, chimichanga-style burrito, preheat the pot for about 5 minutes first. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Cooking Instructions
- Instant Pot or other electric pressure cooker: Make the filling exactly as written, but add a couple extra tablespoons of water or lime juice. Stainless steel pots conduct heat a little differently, so the extra liquid helps it come to pressure reliably.
- 8-quart pressure cooker: A larger pot has more surface area to heat, so add a couple extra tablespoons of water or lime juice to make sure there is enough liquid to build steam.
- Crisping the burritos in a different air fryer: Any air fryer works for the crisping step. Spritz the burritos with oil and cook at 375℉/190℃, adjusting the time up or down depending on your model, flipping once the seam has set.
- Oven: To crisp the burritos in the oven, place them seam side down on a parchment-lined baking sheet, spritz with oil, and bake at 400℉/200℃ for about 15 to 20 minutes, flipping halfway through, until golden and crisp.
Storage & Reheating Instructions
How to Store Leftover One-Pot Burritos
Let the burritos or filling cool before storing so they hold up well and stay fresh.
- Refrigerator: Store cooked burritos or leftover filling in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezer (make-ahead): Roll the burritos, spritz them with oil, and freeze them in a single layer on a parchment-lined tray until solid. Transfer the frozen burritos to a freezer bag. Because they are coated in a little oil, they resist ice crystals and keep well for 2 to 3 months.
Quick Tip
Always spritz the burritos with oil before you freeze them. That thin oil coating protects the tortilla, reduces ice crystals, and helps everything taste better when you cook them later. You can go straight from the freezer into the air fryer with no need to spritz again.
How to Reheat One-Pot Burritos
- Air fryer from frozen: Place frozen burritos in the air fryer, no need to spritz again, and cook at 375℉/190℃ until heated through and crisp. The timing is a little longer than fresh, so check on them as they go.
- Air fryer from refrigerated: Reheat at 375℉/190℃ for a few minutes per side until hot and crisp again.
- Microwave: For a soft burrito, microwave for 1 to 2 minutes until heated through. You will lose the crispy exterior, but it is quick and easy.
** the above temp/times are estimates, I will update the post as soon as I test the cook time from frozen (uncooked) and frozen (cooked).
Frequently Asked Questions
That is right, you skip the sauté step entirely. The 12 to 15 minutes it takes the pot to come to pressure browns the bottom of the beef and releases its juices, which is exactly what builds the steam we need. Just chop the raw beef to the size you want in your burrito, add everything else on top, and let the pressure cooker do the work.
We use very little added liquid on purpose so the filling stays thick and scoopable instead of soupy. Most of the moisture comes from the beef, tomatoes, and bean liquid. If you are using an 8-quart pressure cooker or an Instant Pot, add a couple extra tablespoons of water or lime juice, since those pots have more surface area or conduct heat differently and need a little more liquid to come to pressure.
Absolutely, they are perfect for making ahead. Roll the burritos, spritz them with oil, and freeze them in a single layer on a parchment-lined tray until solid, then transfer them to a freezer bag. The oil coating keeps ice crystals from forming, so they last 2 to 3 months. When you are ready to eat, air fry them straight from frozen, no need to spritz again.
Use regular slicing tomatoes, like the kind on the vine, or homegrown if you have them. Roma tomatoes are wonderful for many things, but they do not have enough juice for this recipe. Dice your tomatoes into a ½-inch dice so you do not end up with large pieces of tomato skin in the finished burrito.
Always start them seam side down so the seam can seal against the heat. The biggest thing is to wait to flip them until the 6 minute mark, once the seam has melded to the bottom. If you flip too early, the seam can come up and the burrito can open. Rolling them snugly and not overstuffing also helps keep them closed.
The au jus is the flavorful liquid you strain off the filling after pressure cooking. It is the juices from the beef mixed with all the seasonings and the starchy bean liquid, and it makes a delicious dipping sauce. Serve it on the side and dunk your crispy burritos right in. If you like, you can even scoop the filling and liquid together into a bowl and enjoy it as a quick soup.
Variations
- Switch up the protein: Use ground turkey or ground chicken in place of the beef. They work great with the same seasoning blend, just add a couple extra tablespoons of liquid since leaner meats release less juice.
- Change the beans: Swap the black beans for pinto beans or any of your favorite beans. If you like to cook your own beans, here is my recipe for Homemade Refried Beans made right in the pressure cooker.
- Add the extras inside: If you like, tuck a little sour cream, shredded lettuce, or diced tomato inside the burrito. I prefer to keep those on the side so they stay fresh and the burrito crisps up well.
- Make it spicier: Use a hot can of green chilies or add a pinch of red pepper flakes to the filling, and finish with a bolder hot sauce.
- Soft instead of crispy: Skip the air fryer step entirely. Roll the burritos, fill them with whatever you like, and enjoy them soft right away.
- Love the crispy texture: If you love this crispy air fryer trick, you will also love my Crispy Taco Salad Bowls that crisp flour tortillas the same way.
What to Serve With One-Pot Burritos
These burritos are a full meal on their own, especially with that reserved au jus for dipping, but they pair beautifully with a few simple sides. A scoop of Mexican rice, a crisp green salad, or tortilla chips with salsa and guacamole all round things out nicely. Finish each plate with a little lime zest, fresh cilantro, and your favorite hot sauce. Here are a few more easy recipes from The Salted Pepper that would go perfectly with these One-Pot Burritos!
My Homemade Guacamole is always a hit on burrito night and comes together in just minutes. If you want to make it a full spread, here is my Ninja Foodi Mexican Rice and a few more recipes that go well with these burritos or use chicken instead of beef for the filling!
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Leave a Reply