Spicy Black Bean Taco/Burrito Filling
This simply seasoned black bean recipe can be used as a filling for tacos or burritos or served in a bowl with rice or quinoa. The beans cook up just soft enough to add some texture for your tacos. If you want softer beans for bowls, include an extra 1/2 cup broth and add 5 minutes to the time at pressure.
Servings: 4 servings
Ingredients
- 2 cups water, or unsalted vegetable broth
- 1 cup dried black beans
- 2-3 Tbsp chili powder
- 1 Tbsp olive oil, optional
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika, or 1 more tsp chili powder
- 1 tsp cumin, optional
- 1/4-1/2 tsp sea salt
Instructions
- In your electric pressure cooker’s cooking pot, combine the water, black beans, chili powder, olive oil (if using), onion powder, garlic powder, paprika, and cumin (if using). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 30 minutes.
- Once the cook time is complete, release the pressure naturally for about 25 minutes.
- Once all the pressure has released, carefully unlock and remove the lid. Add the salt. If the beans are not quite soft enough, or if you have too much liquid, select Sauté or Simmer and cook them, uncovered, for 15 to 20 minutes more.
Notes
Prep tip: The oil is optional but highly recommended because it helps carry the spices and minimizes foaming of the beans.
Nutrition
Calories: 152kcal | Carbohydrates: 26g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 189mg | Potassium: 116mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1400IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2.9mg
