Vegan Instant Pot Quinoa Black Bean Tacos or Bowls
Perfect dish for a easy lunch or dinner!
Course Main Course
Keyword taco, taco bowl
Prep Time 10minutes
Cook Time 6minutes
Total Time 16minutes
Author Kathy Hester
1teaspoonchili powderthe kind for chili
1/2teaspoonof your favorite ground chile powderI used New Mexican
115.5 oz. can black beans, drained and rinsed
1cupI Heart Keenwah Toasted Quinoa
1 1/4cupwater or broth
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!