Sweet Potato & Black Bean Tacos

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

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?

Cuisine

Modern

Course

Dinner, Kids, Lunch, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

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 Time

5 min

Cook Time

13 min

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.

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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