Ingredients
- 30 tortillas (burrito size)
- 4 cups uncooked rice (I used brown rice)
- 4 cups uncooked lentils (I used small brown lentils)
- 5 lbs boneless pork butt (for pulled pork)
- 5 lbs boneless skinless chicken thighs
- 2 lbs ground beef (I used 85%)
- 30 slices of cheddar cheese
- 32 oz of salsa
- 32 oz of guacamole
- ground turmeric (for chicken)
- 2 oz taco seasoning (for ground beef)
- limes (optional)
- sour cream (optional)
Steps
- Cook the rice. I put 4 cups rice and 6 cups water in the Instant Pot on the rice cooker mode, and they were too wet and too al dente. I will test out some other recipes; this wasn’t a good one. Once rice is cooked, set aside.
- Cook the lentils. Put 4 cups lentils and 6 cups of water in the Instant Pot at high pressure for 6 minutes, then do a quick release. Once lentils are cooked, set aside. They’re going to be wet, but that’s ok. Just let them soak up the water.
- Put the chicken thighs on 2 baking sheets. Season both sides with salt, pepper, and turmeric. Then bake at 475 degrees for ~18 minutes. Use a meat thermometer to make sure temperature is at least 165 degrees. If not, continue baking! Once the chicken cools, cut into small pieces.
- Add ground beef to a heated nonstick pan. Add taco seasoning and continue to brown. Set aside.
- Cook pulled pork. George cooked this in the Instant Pot, using a mix of these 2 recipes. I don’t know exactly what he put in there, my bad. So these ingredients are missing from the ingredient list.
- Now is the fun part! Time to form a burrito assembly line!
- Tear off a square piece of aluminum foil and add to your plate.
- Put a tortilla on the foil.
- Add a slice of cheese.
- Add 2 scoops lentils.
- Add 2 scoops rice.
- Add meat of choice. Or combine 2 or 3.
- Add salsa and guacamole.
- Wrap up the burrito. Then wrap the foil around it.
- When ready to eat, reheat them in the oven at 350 degrees for 30 minutes. Serve with lime and/or sour cream.
Notes:
- I didn’t add veggies because I wanted to freeze the burritos, and I think veggies wouldn’t taste as good after being frozen. Plus, it would make the burritos soggy.
- But if you are not freezing them and instead are eating them now, I think they taste great with bell peppers.