Instant Pot Vegan Tex-Mex Bowls

4.3
(3)
3 Reviews
3 Photos

A complete meal using from-scratch ingredients. Dried beans, rice, and homemade salsa cook together and are served over lettuce then topped with avocado and vegan Cheddar for your taco Tuesday. This recipe does not add any salt; it doesn't need it. You can cook the beans the night before if you prefer.

Submitted by Buckwheat Queen
Updated on October 19, 2022
3
Prep Time:
25 mins
Cook Time:
55 mins
Additional Time:
25 mins
Total Time:
1 hr 45 mins
Servings:
5
Yield:
5 bowls
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Ingredients

Original recipe (1X) yields 5 servings

  • ½ cup dried chickpeas

  • ½ cup dried black beans

  • ½ cup dried pinto beans

  • ½ cup dried kidney beans

  • 5 cups water

  • 2 cups reduced-sodium vegetable broth

  • 2 cups salsa, divided

  • 1 ½ cups uncooked brown rice

  • 1 tablespoon reduced-sodium taco seasoning mix

  • 1 ear corn, husked

  • 1 head iceberg lettuce, torn into bite-sized pieces

  • 1 avocado, cut into wedges

  • 1 cup shredded vegan Cheddar cheese

  • 5 tablespoons chopped fresh cilantro

  • 1 lime, cut into wedges

Directions

  1. Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.

  3. Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.

  4. Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.

  5. Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

Cook's Note:

I used my homemade smoky salsa in this recipe, which you can also find on this site. If you use prepared salsa, choose a salsa that is quite liquid, as opposed to one that is very thick.

Nutrition Facts (per serving)

674 Calories
15g Fat
111g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 674
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 8%
Sodium 1061mg 46%
Total Carbohydrate 111g 40%
Dietary Fiber 21g 74%
Total Sugars 10g
Protein 30g 60%
Vitamin C 17mg 19%
Calcium 166mg 13%
Iron 7mg 38%
Potassium 1859mg 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.