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Pressure Cooker Mexican Beans with Avocado-Poblano Salsa (Vegan)
KALYN'S KITCHEN19Ingredients
70Minutes
210Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 lb. dried pinto beans (don't use beans that have been sitting around in the pantry or store for years)
- 1 Tbsp. 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 Tbsp. minced garlic (or less if you're not that fond of garlic)
- 1 Tbsp. ground cumin
- 2 tsp. 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 Tbsp. olive oil
- salt (or Vege-Sal to taste)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium670mg28% |
| Potassium650mg19% |
| Protein4g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C270% |
| Calcium6% |
| Iron15% |
* 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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