A complete meal using from-scratch ingredients. Dried beans, rice, and homemade salsa cook together and are served over lettuce then topped with avocado and vegan Cheddar for your taco Tuesday. This recipe does not add any salt; it doesn't need it. You can cook the beans the night before if you prefer.
Ingredients
- chickpeas: 0.5 cup (dried)
- black beans: 0.5 cup (dried)
- pinto beans: 0.5 cup (dried)
- kidney beans: 0.5 cup (dried)
- water: 5 cups
- reduced-sodium vegetable broth: 2 cups
- salsa: 2 cups (divided)
- ½ cups uncooked brown rice: 1 piece
- reduced-sodium taco seasoning mix: 1 Tbsp
- ear corn, husked: 1 piece
- head iceberg lettuce, torn into bite-sized pieces: 1 piece
- avocado: 1 piece (cut into wedges)
- vegan Cheddar cheese: 1 cup (shredded)
- fresh cilantro: 5 Tbsp (chopped)
- lime: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
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Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
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Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
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Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
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Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.
