Potato Taquitos Smothered in Beans

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Ingredients
  • 3 cups dry pinto beans, soaked overnight
  • ½ onion, cut into chunks
  • 2 cloves garlic
  • 1 tbsp avocado oil
  • sea salt, to taste
  • 1 tbsp bouillon powder
  • Sufficient water
  • 1 canned chipotle pepper
  • 2 lb (1 kg) potatoes
  • Corn tortillas
  • sea salt
  • Salt, pepper, garlic and onion powder, to taste
  • Avocado oil spray
Instructions
  • Place the quartered potatoes, with sufficient water to cover them, and sea salt in the Instant Pot.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  • Once done, transfer to a bowl and let cool.
  • Meanwhile, place the beans, onion, garlic, sufficient water to cover them, and salt in the Instant Pot.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Beans/Chili, pressure level High, and set time to 15 Minutes.
  • Once done, blend just one cup of cooked beans, along with the onion, garlic, one cup of the water they were cooked in, chipotle, and broth. Return what you blended to the cooked beans and mix well. Keep warm and set side.
  • Peel the potatoes, mash with a potato masher until puréed, and season to taste. Heat the tortillas, fill with the potato, roll up to form the tacos, and spray with avocado oil.
  • On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 375˚F (190˚C). Press Start.
  • Turn over when the machine tells you to.
  • Serve beans with broth in a bowl. Add the tacos and toppings. Enjoy immediately.
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