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Instant Pot Vegetarian Tacos
Course
Snack
Cuisine
Mexican
Keyword
cabbage, cheddar cheese, sour cream, Tacos
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
Calories
308
kcal
Author
Corrie
Ingredients
1
cup
water
1
cup
black beans
cooked
6
taco shells
5
tomatoes
chopped
2
red onions
sliced
1
cabbage
shredded
1
avocado
chopped
1
bell pepper
chopped
4
tablespoon
sour cream
3
tablespoon
olive oil
2
tablespoon
chili sauce
Salt to taste
Instructions
Pour olive oil into your Instant Pot and add onions, tomatoes, black beans and bell pepper.
Press “Sauté” and cook for 3 minutes, until your veggies start to fry.
Adjust with salt.
Add also chili sauce and water and lock the lid.
Cook at high pressure for 5 minutes.
Quickly release the steam.
Fill each taco shell with some cooked veggies and also add some avocado, cabbage and sour cream.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
36
g
|
Protein:
8
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
142
mg
|
Potassium:
918
mg
|
Fiber:
12
g
|
Sugar:
11
g
|
Vitamin A:
1760
IU
|
Vitamin C:
102
mg
|
Calcium:
115
mg
|
Iron:
2
mg