Step 1

If you’re not making your Rice & Beans in the Instant Pot, add all Rice & Bean ingredients to a medium pot, bring to a boil, cover, and let simmer for 40 minutes. Turn off the heat and Let stand for 5-10 minutes before fluffing with a fork.

Step 2

While the Rice is Cooking, saute your Fajita Vegetables. Add a splash of Water or Oil to a pan and cook the Onion over medium heat, until translucent.

Step 3

Next, add the diced Bell Peppers and cook for an additional 3-5 minutes. Once the pan is “dry”, add in all of the dry Spices and toast in the pan for 1 minute.

Step 4

Finally, add the sliced Mushrooms to the pan with a splash of water, and let them cook down until dark brown and small, stirring the Vegetables occasionally. Set aside until the Rice and Beans are ready.

Step 5

Assemble your Burritos by placing the Rice & Beans, Fajita Vegetables, and some fresh Cilantro leaves slighly below the center of the burrito. Roll your burrito up (see how I did it here), then wrap in parchment paper (see notes).

Step 6

If you do freeze your burritos, simply place them (parchment paper and all) on a microwave-safe plate and Microwave for 90 seconds. Flip the Burrito over, then Microwave for an additional 60-90 seconds.