INSTANT POT® VEGAN TEX-MEX BOWLS
A complete meal using from-scratch ingredients. Dried beans, rice, and homemade salsa cook together and are served over lettuce then topped with avocado and vegan Cheddar for your taco Tuesday. This recipe does not add any salt; it doesn't need it. You can cook the beans the night before if you prefer.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 5
Number Of Ingredients 15
Steps:
- Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot®). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
- Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
- Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
- Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.
Nutrition Facts : Calories 673.6 calories, Carbohydrate 110.9 g, Fat 14.5 g, Fiber 20.6 g, Protein 29.8 g, SaturatedFat 1.5 g, Sodium 1060.7 mg, Sugar 10.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Prem Sagar
[email protected]These bowls were a bit too spicy for my taste, but I was able to tone down the heat by adding some sour cream and avocado. Next time, I'll use less chili powder.
pms parooqshan
[email protected]I'm always looking for new vegan recipes, and this one definitely didn't disappoint. The bowls were delicious and satisfying, and I felt good about eating something that was healthy and plant-based.
Lwandzile Mandisa
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my meat consumption. These bowls were a great way to do that. They were hearty and flavorful, and I didn't miss the meat at all.
Jelicia
[email protected]These bowls are a great way to use up leftover rice and beans. I also added some roasted vegetables, and it was a delicious and healthy meal.
Jaheim Burns
[email protected]I love that this recipe is so easy to make ahead of time. I often make a big batch on the weekend, and then I have lunch or dinner ready to go all week long.
Crystal Wring
[email protected]I've made these bowls several times now, and they're always a hit. They're a great way to get my kids to eat their vegetables.
Erica Jovanelly
[email protected]These bowls were a bit too spicy for my taste, but I was able to tone down the heat by adding some sour cream and avocado. Next time, I'll use less chili powder.
Tirzah Chase
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The bowls were still delicious, and I didn't miss the cilantro at all.
Raheem Abbasi
[email protected]I made these bowls for a potluck, and they were a huge success. Everyone loved them, even the meat-eaters.
Peelani LightBrown
[email protected]These bowls were a great way to use up some leftover rice and beans. I also added some roasted vegetables, and it was a delicious and healthy meal.
Ajiri Deborah
[email protected]I'm always looking for new vegan recipes, and this one definitely didn't disappoint. The bowls were delicious and satisfying, and I felt good about eating something that was healthy and plant-based.
discover world
[email protected]This was my first time using an Instant Pot, and I was really impressed. The bowls were cooked perfectly, and the cleanup was a breeze.
Gamer
[email protected]I love that this recipe is so versatile. You can use whatever vegetables you have on hand, and you can adjust the seasonings to your liking. I added a little extra chili powder and cumin, and it was perfect.
Mohammad Faizan hashmati manihar
[email protected]I'm not vegan, but I'm always looking for ways to reduce my meat consumption. These bowls were a great way to do that. They were hearty and flavorful, and I didn't miss the meat at all.
Dawson Zamora
[email protected]These Tex-Mex bowls were a hit with my family! The flavors were amazing and the dish was so easy to make. I'll definitely be making this again.