Sweet Potato & Black Bean Tacos

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

Sweet Potato & Black Bean Tacos
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Kids, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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"]
cuisine icon Keywords
15-30 min, 4 - 6 servings, avocado, black beans, canned chipotle pepperadobo sauce, cashew sour cream, contributed, cook 13 min, corn or flour tortillas, dinner, diy vegetable stock, easy, fresh cilantro, freshly squeezed lime juice, garden salsa, garlic clove, ground cumin, kids, large sweet potato, lime, lunch, main course, modern, prep 5 min, pressure cook, red bell pepper, salt, sauté, sliced jalapeño peppers, sliced red cabbage, sweet onion, The Complete Vegan Instant Pot Cookbook By Barb Musick, to 2adobo sauce from the can, to 2chili powder, to 2olive oil, tomato, vegan, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
13 min

serving icon Servings
4 - 6 servings
Ingredients
  • 1 tablespoons to 2olive oil
  • 1/2 sweet onion
  • 1 large sweet potato
  • 1 red bell pepper
  • 1 garlic clove
  • 1 tomato
  • 15 ounce black beans
  • 1 in canned chipotle pepperadobo sauce
  • 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
  • 1 tablespoon freshly squeezed lime juice
  • 1 lime
  • Corn or flour tortillas
  • 1 avocado
  • 1/4 cup fresh cilantro
  • Cashew Sour Cream
  • Garden Salsa
  • Sliced jalapeño peppers
  • Sliced red cabbage
Instructions
  • 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.
  • 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).
  • 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.
  • 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!).
  • Stir in the lime zest. Serve in the tortillas, topped with mashed avocado and cilantro and anything else your heart desires.
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