Step 1

1 For the black beans: Add the bay leaves, cumin, oregano, smoked paprika, chile pepper, tomato paste, salt, water and black beans to the electric pressure cooker

Step 2

2 Cook at high pressure for 27 minutes, let the pressure release naturally for 30 minutes and then manually release any remaining pressure

Step 3

3 If the beans are undercooked, either bring the machine back to pressure and cook for an additional 2 to 3 minutes, then manually release the pressure to check again, or continue to cook the beans uncovered, on the SAUTE function if using an Instant Pot

Step 4

4 Remove the chile pepper and bay leaves

Step 5

5 If continuing with the burritos, drain 3 cups of beans and store the remaining beans in their liquid in the refrigerator or freezer

Step 6

6 (The liquid would make a terrific, flavorful base for soup or chili

Step 7

7 )

Step 8

8 For the burritos: Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering

Step 9

9 Crumble the chorizo into the skillet and saute until cooked through, 5 to 7 minutes — the timing will depend on the type of chorizo you use, but if you have an instant-read thermometer, cook it until the temperature registers 165 degrees

Step 10

10 Transfer the chorizo to a plate

Step 11

11 In a medium bowl, beat the eggs and season with salt and pepper, to taste

Step 12

12 The chorizo may have rendered fat into the skillet

Step 13

13 If it looks dry, however, add more oil as needed (about 1 tablespoon of fat total is good)

Step 14

14 Reduce the heat to medium

Step 15

15 Pour the beaten eggs into the skillet, allow them set for a minute or 2, and then reduce the heat to medium-low to finish cooking

Step 16

16 Remove the skillet from the heat

Step 17

17 Have all the components at hand to assemble the burritos

Step 18

18 Divide the cheese, chorizo, black beans and eggs evenly among the tortillas, keeping the filling in the lower half to two-thirds of the tortillas

Step 19

19 For 8 burritos, aim for about 1/4 cup cheese, 3/4 ounce chorizo (the final yield of the cooked chorizo will vary, but when we tested with 9 ounces soy chorizo, it was about 6 ounces) and a bit shy of 1/2 cup black beans per burrito

Step 20

20 Fold the sides of the burrito over the filling and then, starting with the side closest to you, roll it into a cylinder, tucking the filling and tortilla in as you go

Step 21

21 At this point, the assembled burritos can be refrigerated or frozen

Step 22

22 Thaw or briefly reheat the burritos as needed in the microwave

Step 23

23 Remember that everything is cooked and you're just warming it through and crisping the outside

Step 24

24 Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering

Step 25

25 Add 1 or 2 burritos to the skillet, seam side down

Step 26

26 Cook until the tortilla is golden and crisp, rotating to brown on all sides

Step 27

27 Repeat with as many more burritos as you want to cook, adding more oil as needed

Step 28

28 Serve warm