OK, recipe experimentation and notes: Burrito Filler v2
I've been making this off and on for a few years, playing around with what I use. Idea is something easy to make (even if it's slow) but needs very little cognitive work, or you can get really creative with whatever you have.

2 cups dried beans of choice (I used black)
2 cups brown rice* (you can use white, but I like the fiber and recipe is built around brown rice being indestructible)
8 cups water* (I might try 6, but recording what I used)
2 cans tomatoes and chilis
1 can corn of choice (the 'mexicorn' (snerk) style works well)
1 can chipotle peppers

3 large onions
1 stick butter
1 TB beef bullion (better than bullion is what I used)
1 lb. meat of choice (I used spicy Italian sausage because it was on sale)

spices!
Taco seasoning
cajun salt
red pepper flakes
garlic powder
apple cider vinegar
whatever you'd like to add.

Rinse and check your beans, add beans, rice, water, tomatoes, corn, and chipotle peppers, put on high pressure for one hour and a half.

While the rice and bean mix is cooking, put the stick of butter in a dutch oven or other heavy pan, and set on low heat. While the butter is melting chop your onions to preference. I liked to just slice them myself. Once the butter is melted add your cut onions and cook, adding a small amount of salt on the onions to help sweat them.

Now it's the boring time, I suggest getting a book or a game you like you can pause easily. every 15 minutes, stir the onions. You may see some deep brown after about an hour, if you think it's burning you can add a little water, but you want this dark.

At about an hour and a half, once the onions are getting fairly brown, I like to add some seasoning of choice. I just sprinkled in taco seasoning as I felt like it, probably a tablespoon total.

I also cooked up the sausage on medium high heat, aiming for a strong fond.

After about 2 to two and a half hours the onions should be very brown and dark, fully caramelized. The rice and bean mix should be done too.

Now, I'll give instructions that I would use next time: After the instant pot has vented some, about a half hour, I let it fully vent. I would now filter out the rice and beans, getting all the leftover starchy liquid.

Now use this to deglaze the meat, then drain the demiglace into the onions to deglaze the onions. Add the meat and onions to the drained rice and bean mix and stir. I suggest adding a bit of taco seasoning, garlic, red pepper flakes and whatever you like to this.


I like to then use that leftover liquid and cook it down until it's very thick, adding some more pepper flakes, taco seasoning, and a couple capfuls of apple cider vinegar. It makes a smoky, sweet, tomato and bean umami base sauce that's kind of enchilada sauce like. You can add a little in burritos, or drizzle on top, but it will make them very juicy inside =D

Assemble with a single large tortilla. I scooped about a quarter cup of rice/bean/meat mix, a slice or tablespoon of shredded cheese, and a tablespoon of the sauce or hotsauce of choice. Fold and freeze. I like to freeze 5 to a gallon bag for work, and some single burritos in sandwich bags.

adjust to personal preference, this is aimed a bit to my weird taste preferences and love of refried bean burrito type stuff. suggested idea, putting the rice/bean/meat/onion mix into the oven with the dutch oven, lid off, probably at 350, while using the instant pot to cook down the leftover liquid for a half hour. This might be a good way for the final step.

Recipe inspired by Chicken Tinga, and just shotgunning things I have in the pantry.