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By :Molly Patrick |
Course | Side Dish |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | 30-60 min |
Diet | Celiac, Dairy Free, Gluten Free, High Fibre, Low Fat, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Beans |
Prep Time | 5 minutes |
Cook Time | 30 minutes |
Servings |
6-10 servings
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Ingredients
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These are easy to mske and teally delicious.
Anazing! I am addicted to these with some ff Greek Yogurt! yum!!
Excellent! I added a little more salt and a little chili powder.
Sounds good! It’d be great to include quantities in the ingredints list – for us newbees…
These are great and guiltless!
Super rasy and tasty!
Mine came out tasting yummy, but very runny. Not sure if this is user error or an issue with my machine.
Used black beans, turned out a touch soupy but great!
These taste great and are so easy to make! My kids loved them. I’m never buying canned refried beans again!!
Didn’t believe these could be THAT good until I made them. Added cumin, oregano, cayenne, paprika in pinches up to 1/2 tsp. Served in tacos with vegan queso, lettuce and tomatoes. Amazing!
I don’t pre-soak my beans (the beauty of your Instant Pot). Plus, I saute two freshly minced garlic wedges and half a medium cut onion in 1 Tbl of olive oil. Then I add two medium cut red / yellow / green bell peppers, and 1/2 tsp of salt and pepper. Follow the rest of the recipe and you’re done in 40 mins!
Much quicker than my overnight recipe I used at a Mexico City Tacos where I worked while college! 🙂
Delicious! If it turns out a little runny (moisture content of beans can vary), sauté on low until the consistency is right.