Sweet Potato & Black Bean Tacos
By :The Complete Vegan Instant Pot Cookbook By Barb Musick
Print Recipe
Whether you’re celebrating Taco Tuesday, Margarita Monday, or just plain old Wednesday, these tacos are just the thing you need. They’re filling, delicious, and not too spicy. They’re also really nutritious—full of protein from the beans and vitamins A, B6, and C from the sweet potatoes. The filling reheats well. The only question now is, flour or corn tortillas?
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Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 13 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tablespoons to 2olive oil
  • 1/2 sweet onion diced
  • 1 large sweet potato diced
  • 1 red bell pepper diced
  • 1 garlic clove minced
  • 1 tomato diced
  • 15 ounce black beans 1 can rinsed and drained,
  • 1 in canned chipotle pepperadobo sauce diced
  • 1 teaspoons to 2adobo sauce from the can
  • 1 teaspoons to 2chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup DIY Vegetable Stock or store-bought stock
  • 1 tablespoon freshly squeezed lime juice
  • 1 lime zested
  • Corn or flour tortillas for serving
  • 1 avocado peeled, pitted, and mashed
  • 1/4 cup fresh cilantro chopped
  • Cashew Sour Cream for serving (optional)
  • Garden Salsa for serving (optional),
  • Sliced jalapeño peppers for serving (optional)
  • Sliced red cabbage for serving (optional)
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 13 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tablespoons to 2olive oil
  • 1/2 sweet onion diced
  • 1 large sweet potato diced
  • 1 red bell pepper diced
  • 1 garlic clove minced
  • 1 tomato diced
  • 15 ounce black beans 1 can rinsed and drained,
  • 1 in canned chipotle pepperadobo sauce diced
  • 1 teaspoons to 2adobo sauce from the can
  • 1 teaspoons to 2chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup DIY Vegetable Stock or store-bought stock
  • 1 tablespoon freshly squeezed lime juice
  • 1 lime zested
  • Corn or flour tortillas for serving
  • 1 avocado peeled, pitted, and mashed
  • 1/4 cup fresh cilantro chopped
  • Cashew Sour Cream for serving (optional)
  • Garden Salsa for serving (optional),
  • Sliced jalapeño peppers for serving (optional)
  • Sliced red cabbage for serving (optional)
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Rating: 0
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Instructions
  1. On your Instant Pot®, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Cook for 1 minute, stirring. Add the sweet potato and bell pepper. Cook for 1 minute, stirring so nothing burns. Turn off the Instant Pot® and add the garlic. Cook for 30 seconds to 1 minute, stirring.
  2. Add the tomato, black beans, chipotle, adobo sauce, chili powder, salt, cumin, stock, and lime juice. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 4 minutes (3 minutes at sea level).
  3. When the cook time is complete, turn off the Instant Pot® and let the pressure release naturally for 5 minutes; quick release any remaining pressure.
  4. Carefully remove the lid. If there is too much liquid in the inner pot, select Sauté Low again and cook for 1 to 2 minutes, stirring constantly (it gets hot fast!).
  5. Stir in the lime zest. Serve in the tortillas, topped with mashed avocado and cilantro and anything else your heart desires.
Recipe Notes

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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