Untitled Recipe
Try this Untitled Recipe recipe, or contribute your own.
Try this Untitled Recipe recipe, or contribute your own.
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- diced avocado
- cilantro
- diced red onion
- 2 teaspoonsâ olive oil
- 1 cupâ water
- 2 medium cloves garlic minced
- 1 medium yellow onion diced (about 2 cups)
- 1 red, yellow or orange bell pepper diced
- 2 (15-ounce) cans or 3 cups cooked black beans drained
- 1 (15-ounce) can crushedâ tomatoes (i like fire-roast
- 1 medium jalapeno pepper seeded and minced**
- cashew sour cream
- Carbohydrate 7.79825187690476 g
- Cholesterol 0 mg
- Fat 0.697943125622066 g
- Fiber 2.00545003794598 g
- Protein 1.23274000044104 g
- Saturated Fat 0.125839750106188 g
- Serving Size 1 1 Serving (67g)
- Sodium 326.409900039898 mg
- Sugar 5.79280183895878 g
- Trans Fat 0.124455500103026 g
- Calories 37 calories
Step-by-step
- Hit “Saute” button on your Instant Pot. Add olive oil.
- When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
- Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
- Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
- Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position.
- Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
- After the 5 minutes is up, quick-release by flipping the release valve to “venting.”
- Remove lid.
- Scoop into individual bowls and add toppings if desired.
- Keeps in the refrigerator for about 3 days. Freezes well too.
My Go-To Weeknight Dinner: A Simple and Flavorful Instant Pot Recipe
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the endless to-do list, the thought of spending hours in the kitchen is often overwhelming. That's why I've become utterly reliant on my Instant Pot. It's a lifesaver, a kitchen superhero, and the secret weapon in my arsenal for consistently delivering satisfying dinners, even on the busiest of nights.
This recipe, a simple black bean concoction, is my absolute go-to. It's incredibly versatile, customizable to my family’s preferences (and whatever I have on hand!), and incredibly fast. The best part? It’s so easy, even my teenagers can pitch in with the simple prep work. The vibrant colors and bold flavors always uplift my mood, especially after a long day, and leave me feeling satisfied without the guilt of a heavy, overly processed meal.
What makes this recipe so perfect for my busy life?
- Speed: The Instant Pot cuts down cooking time significantly. This meal is ready in under 30 minutes, from prep to serving.
- Simplicity: The ingredient list is short and straightforward. No need for specialized ingredients or complicated techniques.
- Versatility: I can easily swap out ingredients based on what I have in my pantry. Different beans, spices, or vegetables work equally well. Sometimes I add corn, sometimes spinach. It’s all about improvisation and making it work for what I have available.
- Healthiness: It’s packed with plant-based protein, fiber, and plenty of vitamins. A complete, balanced meal that keeps me energized without weighing me down.
- Leftovers: This recipe makes excellent leftovers. It's perfect for lunch the next day, or even freezing for a future meal. This saves me time and minimizes food waste.
Beyond the recipe: This dish represents more than just a meal; it's a symbol of efficiency and nourishment in my hectic lifestyle. It’s a small act of self-care, a way to ensure I nourish myself and my family without sacrificing precious time. The ease of preparation allows me to focus on other important aspects of my day, freeing up mental space and energy for the things that truly matter.
Tips and Variations:
- Spice it up: Add a few dashes of your favorite hot sauce for an extra kick.
- Creamy texture: Stir in a dollop of plain yogurt or sour cream at the end for added creaminess.
- Hearty meal: Serve with brown rice or quinoa for a more substantial meal.
- Make it a fiesta: Top with your favorite Mexican toppings: shredded cheese, salsa, avocado, cilantro. The options are endless!
- Adapt to your dietary needs: This recipe is easily adaptable to various dietary needs. You can easily substitute ingredients for vegan, gluten-free, or other dietary restrictions.
In conclusion, this simple Instant Pot black bean recipe is more than just a quick weeknight dinner; it's a testament to the power of efficient cooking and mindful eating. It’s a recipe that fits seamlessly into my busy life, allowing me to prioritize both my health and my time, a balance that every working mom strives for. I encourage you to try it; it might just become your new go-to meal too!
The simple act of cooking a healthy and delicious meal, even amidst a busy schedule, is an act of self-love and care. And sometimes, the simplest recipes offer the greatest rewards.
