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Instant Pot Pinto Beans and Rice Tacos
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
193
kcal
Author
Corrie
Ingredients
1
cup
cooked brown rice
1½
cup
pinto beans
soaked overnight
1
tablespoon
olive oil
8
small
flour tortillas
¼
cup
cheddar cheese
shredded
to taste
Salt and black pepper
Salsa
for topping
Instructions
Put the olive oil, beans, salt and black pepper in the Instant Pot.
Set the Instant Pot to “Manual” for 20 minutes at high pressure.
Release the pressure naturally and stir in the cooked rice.
Put the rice mixture, cheese and salsa in the flour tortilla and serve.
Nutrition
Calories:
193
kcal
|
Carbohydrates:
30
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
4
mg
|
Sodium:
228
mg
|
Potassium:
208
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
35
IU
|
Vitamin C:
1
mg
|
Calcium:
74
mg
|
Iron:
2
mg