Instant Pot Chicken & Black Bean Tacos

Yield: 6 servings

Ingredients

• 1/2 cup water
• 3 large boneless, skinless chicken breasts (around 1 3/4 pounds total)
• 1 package taco seasoning (or 3 tablespoons Homemade Taco Seasoning)
• 2 tablespoons mined fresh garlic
• 2 (15-ounce) cans black beans, rinsed & drained
• 2 cups frozen corn
• 2 cups (16 ounces) salsa
• Tortillas or rice/quinoa, for serving
• Optional garnishes: sliced avocado, diced tomatoes, shredded cheese, fresh chopped cilantro, salsa, sour cream, pico de gallo, etc.

Instructions

1. Pour the water into the pressure cooker insert and place the chicken breasts in the bottom. Sprinkle with the taco seasoning and minced garlic. Place black beans and corn on top, and pour salsa evenly over everything.
2. Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes for thawed chicken breasts (or 12 minutes for frozen chicken breasts).
3. When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
4. Open the lid and use two forks to pull the chicken breasts into big chunks (remove the chicken to a plate or cutting board if that's easier). Stir all of the ingredients to combine. Taste and adjust seasonings, if desired. Scoop with a slotted spoon (or lift with tongs) and serve on flour tortillas (or over rice or quinoa) with plenty of your favorite toppings!
https://www.fivehearthome.com/instant-pot-chicken-black-bean-tacos-burrito-bowl-pressure-cooker-recipe/

Quick and easy lentil quesadillas

INGREDIENTS

FOR THE SAUCE

• 1 28 ounce can diced tomatoes
• half a yellow onion
• 2 cloves garlic
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 tablespoon oil

FOR THE QUESADILLAS

• 1 cup uncooked brown or green lentils, rinsed
• 1 cup uncooked brown rice, rinsed
• 2 1/2 cups vegetable broth
• 16 flour tortillas
• 3-4 cups shredded Pepperjack cheese
• a few tablespoons butter (optional)

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INSTRUCTIONS

1. Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.
2. Filling: Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook – when in doubt, let it cook longer!)
3. Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they’ll hold together better). Cut and serve! 

NOTES

If you have any extra filling, it freezes really well.
If you don’t have a blender, just cut the onions and garlic into small pieces and stir all the sauce ingredients together.
If you want, you can make this on the stovetop or in a rice cooker. Just simmer or cook until the rice and lentils are soft. It took me two or three rounds in the rice cooker to get the brown rice cooked, so if you want it to be done faster, I’d use white rice.
For more spice, add a jalapeño or a chipotle pepper to the sauce! I did that a few times. Yummy.

One Pan Mexican Quinoa

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

See a Hawaiian Sweet & Sour Sausage Recipe

 

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Mexican Quinoa

Prep time

10 mins

Cook time

4 hours

Total time

4 hours 10 mins

Author: Chelsea

Serves: 6-8

Ingredients

• 1 and 1/2 pounds (~4 cups) butternut squash
• 1 cup frozen corn
• 1 can (15.25 ounces) black beans
• 1 cup uncooked quinoa, rinsed
• 1 teaspoon minced garlic
• 1 can (14.5 ounces) fire-roasted petite diced tomatoes
• 1 small jalapeno, optional
• 2 cans (19 ounces each) mild red enchilada sauce
• 1 cup vegetable or chicken broth
• 1 packet (1.25 ounces) taco seasoning
• Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Instructions

1. Spray your slow cooker with nonstick spray. Be generous!!
2. Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
3. Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
4. Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
5. Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
6. Season with any additional spices and/or salt and pepper if desired.
7. Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!

One Skillet Sweet Potato Burrito Bowls

Author: Chelsea

Serves: 6-8

Ingredients

• 1 pound (heaping 2 cups) sweet potatoes
• 3 tablespoons olive oil, separated
• 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange)
• 1 cup white rice
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (15.25 ounces) black beans
• 1 cup frozen corn
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
• 2 tablespoons fresh lime juice, optional
• 1 and 1/2 cup shredded cheddar cheese
• Sour cream, for topping
• Optional: chopped cilantro, chopped avocado or guacamole, 1 small roma tomato, chopped

Instructions

1. Peel the sweet potatoes and chop into small pieces (refer to picture for size).
2. In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes. (I added mine in with the black beans, corn, and spices)
3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
4. Cook, stirring constantly for 2-3 minutes at medium heat.
5. Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
7. Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
8. Top your burrito bowls with sour cream (I used fat free), a chopped tomato, chopped cilantro, chopped avocado or guacamole, or any other desired toppings.
9. Enjoy immediately.

Slow Cooker Mexican Quinoa Bake

Prep Time: 10 minutes

Cook Time: 2 hours, 40 minutes

Ingredients

• 2¼ cups vegetable broth
• 1 cup uncooked quinoa
• 15 ounces can black beans
• 15 ounces can corn kernels
• 14.5 ounces can diced tomatoes
• ½ cup chopped red bell pepper
• ½ cup chopped green bell pepper
• ½ medium onion, chopped
• 2 cloves garlic
• 1 tablespoon chili powder
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 cup shredded Mexican cheese

Make Easy Crockpot Beef & Potato Stew

 

Instructions

1. Add the broth, quinoa, and tomatoes to the slow cooker. Stir to combine.
2. Add all the other ingredients except the cheese and stir a few times to combine.
3. Set the slow cooker to high for 2 ½ to 3 hours (different models of slow cookers cook for different lengths of time). I set mine for 2 hours and 40 minutes.
4. Check to see that all the ingredients are set together and that the quinoa bake is very thick. Add the cup of shredded cheese on top and turn the slow cooker back on high for a remaining 10 minutes or until cheese is melted.