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
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Wanga Mpho
[email protected]This recipe is a great way to meal prep. I made a big batch of it on the weekend and then I had lunch for the whole week. It's also a great recipe to freeze for later.
Jeffrey Eastman
[email protected]I'm always looking for new and healthy vegan recipes. This one definitely fits the bill. It's easy to make and it's packed with flavor. I will definitely be making this again.
Sonia Fatema
[email protected]This recipe is a great way to get your kids to eat their veggies. My kids love the black beans and rice, and they don't even notice the veggies.
Rana shahenshah rajjputt
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my taste. I also like that it's a one-pot meal, which makes cleanup a breeze.
Didarul Alam
[email protected]This recipe is a great way to meal prep. I made a big batch of it on the weekend and then I had lunch for the whole week. It's also a great recipe to freeze for later.
Slman Ameen
[email protected]I'm always looking for new and healthy vegan recipes. This one definitely fits the bill. It's easy to make and it's packed with flavor. I will definitely be making this again.
Raymond McEnroe
[email protected]This recipe is a great way to get your kids to eat their veggies. My kids love the black beans and rice, and they don't even notice the veggies.
Katlego Mapaila
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my taste. I also like that it's a one-pot meal, which makes cleanup a breeze.
Aasir Abbas
[email protected]This recipe is a great way to meal prep. I made a big batch of it on the weekend and then I had lunch for the whole week. It's also a great recipe to freeze for later.
Val the hoe
[email protected]I'm always looking for new and healthy vegan recipes. This one definitely fits the bill. It's easy to make and it's packed with flavor. I will definitely be making this again.
EgyptianChav
[email protected]This recipe is a great way to get your kids to eat their veggies. My kids love the black beans and rice, and they don't even notice the veggies.
faith olamide
[email protected]I love that this recipe is so customizable. I can add or remove ingredients to suit my taste. I also like that it's a one-pot meal, which makes cleanup a breeze.
MD Rana Hossain
[email protected]This recipe is a great way to use up leftover rice. I always have leftover rice in my fridge, and this is a great way to use it up. The black beans and veggies add a lot of flavor and texture to the rice.
Akhi Akhi
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it, even the meat-eaters. I will definitely be making this again for future gatherings.
Veronica Lundelius
[email protected]This recipe is a great way to get your daily dose of veggies. The black beans and rice are a good source of protein and fiber, and the veggies are packed with vitamins and minerals. The sauce is also a good source of antioxidants.
Fazal Azeem
[email protected]I was pleasantly surprised by how flavorful this dish was. I'm not a vegan, but I'm always looking for new and healthy recipes. This one definitely fits the bill. The black beans and rice are hearty and filling, and the veggies add a nice crunch. The
Emmanuel Etsey
[email protected]This recipe is so easy to follow, even for a beginner cook like me. The ingredients are simple and affordable, and the instructions are clear and concise. I highly recommend this recipe to anyone looking for a quick and easy vegan meal.
Tameem XOXO
[email protected]I've made this recipe several times now and it's always a hit. I love that it's so versatile - I can add or remove ingredients to suit my taste. It's also a great way to use up leftover veggies.
Nurujjaman King
[email protected]I made this recipe for my family and they loved it! Even my picky kids ate it all up. The veggies were perfectly tender and the sauce was flavorful and tangy. I will definitely be making this again.
Giselle Pineda
[email protected]This recipe is a lifesaver for busy weeknights! I love that I can throw everything in the Instant Pot and have a delicious, healthy meal in no time. The flavors are amazing and the rice comes out perfectly fluffy every time.