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By :The Complete Vegan Instant Pot Cookbook By Barb Musick |
Course | Dinner, Kids, Lunch, Main Course |
Cuisine | Modern |
Difficulty | Easy |
Duration | 15-30 min |
Diet | Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Avocado, Bell Pepper, Black Beans, Chipotle, Lime |
Prep Time | 5 minutes |
Cook Time | 13 minutes |
Servings |
4 - 6 servings
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Ingredients
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INGREDIENT TIP: Chipotle peppers in adobo are a common ingredient in Mexican dishes and can be found in the Mexican or ethnic aisle of most grocery stores. Most recipes call for a small amount, and you can freeze the remainder for another recipe.
PER SERVING: Calories: 369; Total fat: 16g; Saturated fat: 2g; Sodium: 420mg; Carbs: 51g; Fiber: 15g; Protein: 12g
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This was a good recipe. I ended up using a little too much vegetable stock and so this came out as more of mashed sweet potatoes with black beans, but it was still pretty good! I will definitely add A LOT more spices to it next time, but I liked it enough that there will totally be a next time 🙂
This was my first recipe with my instant pot and my husband and I both loved it! I was so happy to find a recipe with sweet potato that he liked. Still could not get my kids to try it but now there is extra for us so that works for me!
Textures are fine flavor amazing and definitely a make again recipe.