One-Pot Burritos
These One-Pot Burritos start with an easy dump-and-cook filling made entirely in the pressure cooker, no sautéing required. Serve them with the reserved au jus for dipping. They are quick, freezer-friendly, and absolutely finger-licking good.
Servings: 8 burritos
Calories: 476kcal
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
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
PREP TIPS
• 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.
• 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
Serving: 1burrito | Calories: 476kcal | Carbohydrates: 39g | Protein: 17g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 802mg | Potassium: 338mg | Fiber: 1g | Sugar: 2g | Vitamin A: 856IU | Vitamin C: 9mg | Calcium: 213mg | Iron: 2mg