Pressure Cooker Mexican Beans with Avocado-Poblano Salsa (Vegan)

Kalyn's Kitchen
19Ingredients
200Calories
70Minutes

Ingredients

  • 1 pound dried pinto beans (don't use beans that have been sitting around in the pantry or store for years)
  • 1 tablespoon olive oil
  • 1 onion (large, chopped in pieces about 1/2 inch)
  • 1 poblano (large, Pasilla pepper, chopped in pieces about 1/4 inch)
  • 1 green bell pepper (large, chopped in pieces about 1/2 inch)
  • 1 red bell pepper (large, chopped in pieces about 1/2 inch)
  • 1 tablespoon minced garlic (or less if you're not that fond of garlic)
  • 1 tablespoon ground cumin
  • 2 teaspoons Mexican oregano (dried)
  • 2 packets goya sazon (optional, but they add a nice flavor)
  • 3 cups vegetable broth (or slightly more if you prefer your beans soupy, You can also use chicken broth if you don't care if the recipe is vegan. Two 14 oz. can of broth is 3 1/2 cups.)
  • ground black pepper
  • salt
  • 2 avocados (large, diced)
  • 1/4 cup lime juice (fresh squeezed, I use my fresh-frozen lime juice)
  • 1 red onion (small, finely chopped)
  • 1 poblano (medium-sized, Pasilla pepper, finely chopped)
  • 2 tablespoons olive oil
  • salt (or Vege-Sal to taste)
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NutritionView more

200Calories
Sodium27%DV640mg
Fat23%DV15g
Protein6%DV3g
Carbs6%DV17g
Fiber28%DV7g

PER SERVING *

Calories200Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium640mg27%
Potassium590mg17%
Protein3g6%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber7g28%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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