Ever since I went to Compare Foods, a local Hispanic grocery store, all I can think about are chilies and making tacos and bowls. Luckily, it’s almost Cinco de Mayo, so I’m going to be giving you plenty of fun new recipes to celebrate with! Today, I have two delicious recipes for you to try in your Instant Pot. If you don’t have an Instant Pot yet, you can try my slow cooker lentil quinoa taco recipe. It’s hands off, too!
This post is sponsored by I Heart Quinoa, which is a company I really love and have used for years. One of the things I love most is that their toasted quinoa doesn’t need to be rinsed and is ready to go when you are. You can find it in your local Whole Foods, Kroger’s, or get it online at Amazon.
I love the mouthfeel of quinoa in tacos and as a bowl base. In fact, I served this with the Chile Citrus Jackfruit on top with avocado, lettuce, and tomatoes.
But the Quinoa Black Bean mix with zucchini and carrot is a natural fit for a taco. If you’d rather make one in the slow cooker try my crockpot lentil quinoa taco filling.
Vegan Instant Pot Quinoa Black Bean Tacos or Bowls
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrots
- 1/2 cup corn kernels
- 1 teaspoon chili powder (the kind for chili)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon of your favorite ground chile powder (I used New Mexican)
- 1 (15.5 oz.) can black beans, drained and rinsed
- 1/2 teaspoon Mexican oregano
- 1 cup I Heart Keenwah Toasted Quinoa
- 1 1/4 cup water or broth
- salt, to taste
Add the zucchini, carrots, and corn kernels to your Instant Pot liner. Saute until most of the liquid is out of the shredded zucchini, then add the chili powder, cumin, and chile powder. Saute for another minute until the spices become fragrant.
Turn the Instant Pot off, then add the Mexican oregano, black beans, I Heart Keenwah Toasted Quinoa, water or broth. Press the manual or pressure cook button and set it to cook on high pressure for 6 minutes.
Carefully release the pressure manually.
Serve in soft or crunchy taco shells, burritos, or as a base for your new favorite bowl!
I’ve really been having fun making jackfruit recipes lately. There will be a few coming up in The Revised Vegan Slow Cooker, due to be released at the end of this year, so you can put that on your holiday wish list!
Today we’re using jackfruit to make a meaty taco filling that’s bursting with citrus flavors and chile pepper powders.
Instant Pot Chile Citrus Jackfruit Tacos and Bowls
This is great inside tacos, burritos, and as a main part of a dinner bowl. Make it chewier by baking or sauting after you cook it in your Instant Pot.
For the Instant Pot
- 1 tablespoon oil (or water saute to make oil free)
- 1/2 small onion thinly sliced
- 1 teaspoon ground guajillo chili powder
- 1 teaspoon ground California or New Mexico chili powder
- 1 teaspoon ground smoked paprika
- 1 teaspoon Mexican oregano
- 1 (20 oz.) can jackfruit, shredded
- 1/3 cup water or broth
- 1/4 cup cup orange juice (about 1 small orange or a couple of mandarins)
- juice of 1/2 a small lime
- salt, to taste
- extra lime juice, to taste
Heat theoil or water in your IP on saute. Once hot add the onion and saute until translucent. Then add the chili powders and smoked paprika and saute until they become more fragrant, about 1 minute.
Press cancel to turn off the saute. Add the jackfruit, water, orange juice and lime juice. Put the lid on and cook on manual/pressure cook for 10 minutes. Carefully release the pressure manually.
Before serving adjust salt and lime juice to taste.