How to Make Creamy Black Bean & Corn Taco Bowls
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Add black beans, corn, salsa, water, cumin, and garlic powder to the Instant Pot. Stir until combined.
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Lock lid and set to Pressure Cook on high for 7 minutes.
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Quick release pressure. Stir mixture and season with salt and pepper.
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Serve over cooked rice or with tortillas, topping each bowl with a dollop of sour cream if desired.
Pro Tips for Perfect Creamy Black Bean & Corn Taco Bowls
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cans black beans, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Creamy Black Bean & Corn Taco Bowls?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Black Bean & Corn Taco Bowls?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cans black beans, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.