Best 2 Instant Pot Vegan Tex Mex Bowls Recipes
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
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 Mexican Recipes
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
Tips:
- For the best flavor, use ripe avocados. The riper the avocado, the creamier and more flavorful it will be.
- If you don't have any vegan sour cream, you can make your own. Simply blend together 1 cup of cashews, 1/4 cup of lemon juice, 1/4 cup of water, and 1/2 teaspoon of salt.
- To make the cilantro lime rice, use long-grain rice. Long-grain rice is less sticky than short-grain rice, which makes it perfect for this recipe.
- If you don't have any fresh cilantro, you can use dried cilantro. However, fresh cilantro is always best.
- To make the black beans, use dried black beans. Dried black beans are more flavorful than canned black beans.
- If you don't have any vegetable broth, you can use water. However, vegetable broth will add more flavor to the black beans.
- To make the corn salsa, use fresh corn. Fresh corn is sweeter and more flavorful than frozen corn.
- If you don't have any fresh tomatoes, you can use canned tomatoes. However, fresh tomatoes are always best.
- To make the guacamole, use ripe avocados. The riper the avocado, the creamier and more flavorful it will be.
- If you don't have any fresh lime juice, you can use bottled lime juice. However, fresh lime juice is always best.
Conclusion:
These instant pot vegan Tex-Mex bowls are a delicious and easy meal that can be enjoyed by everyone. They are packed with flavor and nutrients, and they are a great way to get your daily dose of vegetables. So next time you are looking for a quick and easy meal, give these instant pot vegan Tex-Mex bowls a try!
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