Ingredients
5
5 servings
- •0.5 cup dried chickpeas
- •0.5 cup dried black beans
- •0.5 cup dried pinto beans
- •0.5 cup dried kidney beans
- •5 cups water
- •2 cups reduced-sodium vegetable broth
- •2 cups salsa, divided
- •1.5 cups uncooked brown rice
- •1 tablespoon reduced-sodium taco seasoning mix
- •1 ear corn, husked
- •1 head iceberg lettuce, torn into bite-sized pieces
- •1 avocado, cut into wedges
- •1 cup shredded vegan Cheddar cheese
- •5 tablespoons chopped fresh cilantro
- •1 lime, cut into wedges
Instructions
- 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.
- 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.
- 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.
- Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
- 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.
Nutritional Facts
Per 5 servings
- Calories: 674
- Carbohydrate: 111g
- Fat: 15g
- Fiber: 21g
- Protein: 30g
- Sugar: 10g
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