Creamy Black Bean & Corn Taco Bowls | Budget-Friendly Instant Pot Meals

🛒 About Creamy Black Bean & Corn Taco Bowls

2 cans (15 oz each) black beans, drained and rinsed
1 cup frozen corn
1 cup chunky salsa
1/2 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup sour cream (optional for serving)
Cooked rice or tortillas, for serving

👨‍🍳 How to Make Creamy Black Bean & Corn Taco Bowls

Add black beans, corn, salsa, water, cumin, and garlic powder to the Instant Pot. Stir until combined.
Lock lid and set to Pressure Cook on high for 7 minutes.
Quick release pressure. Stir mixture and season with salt and pepper.
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: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.