Instant Pot Vegan Tex Mex Bowls Recipes
INSTANT POT® VEGAN TEX-MEX BOWLS
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.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 5
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
- 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.
Nutrition Facts : Calories 673.6 calories, Carbohydrate 110.9 g, Fat 14.5 g, Fiber 20.6 g, Protein 29.8 g, SaturatedFat 1.5 g, Sodium 1060.7 mg, Sugar 10.4 g
VEGAN BURRITO BOWL
A chipotle inspired vegan burrito bowl with black beans, cilantro lime rice and veggies with avocado is super easy to put together and makes a delicious healthy lunch, dinner or make ahead meal!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- In a large skillet, heat olive oil or water over medium heat. Add the onions, bell peppers, oregano and pinch of salt, and saute for 10 minutes, stirring occasionally, until onions and peppers are soft and tender. Remove from heat.
Nutrition Facts : ServingSize 1 burrito bowl, Calories 412 calories, Sugar 8 g, Sodium 477.3 mg, Fat 6.7 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 77.2 g, Fiber 15.1 g, Protein 14.1 g, Cholesterol 0 mg
CROWD PLEASING TEX MEX CASSEROLE (OH SHE GLOWS)
This is a yummy vegan casserole! You won't miss the meat!
Categories Vegetarian Meals Mexican Mexican Vegetarian Meals Vegan Vegan Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 6
Number Of Ingredients 24
Steps:
- Combine the Tex-Mex spice blend ingredients in a small bowl and set aside.
- Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish
- In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened. Season with salt and black pepper.
- Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using). Saute a few more minutes and season with more salt and black pepper, if desired. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cheese. Cover with a lid or foil and bake for 15 minutes.
- Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
- Scoop the casserole into bowls and add your desired toppings.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
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