Original recipe from Martha Rose Shulman’s Vegetarian Feast.
- 1 cup rinsed and sorted Black Beans
- 1/2 chopped onion
- 2 minced cloves of garlic
- 1 tablespoon chopped fresh cilantro
- veggie oil to coat bottom of inner pan
- 1/2 Tablespoon (1 and 1/2 teaspoon) ground cumin
- 1/2 Tablespoon chili powder
Set the instant pot to saute. When it has preheated add a little oil to coat the bottom. Add the onions and sweat them (fry until translucent). Then add the garlic and cilantro just to heat them.
Add the drained beans and 2 and 1/4 cups water. Set the pot to “beans” If the beans have been pre-soaked, set the the timer to 15 minutes (they should be very soft). If they were not pre-soaked they can still be used, set the timer to 20 to 25 minutes. Release the steam when the time is up to let the pressure come down.
Even in the Instant Pot I like to presoak my beans before I cook them.
- ripe avocado
- lemon juice
- sour cream
- thinly sliced lettuce
- sliced ripe olives
- Chalupa crisps (taco shells broken in half will work
- grated cheddar cheese (about 3 ounces)
While the pressure is coming down, loosely mash your avocado with lemon juice, a pinch of salt and lemon juice. Chop your tomatoes and toss your lettuce with your favorite creamy dressing (I make a ranch style with some of the cumin and chili powder used for the beans instead of dill)
Put the Chalupa crisps into the oven to crisp up (about 275. Put them into a cold oven. When the oven comes up to temperature they are ready)
When the pressure has come down on the Instant Pot, remove the lid. carefully lift the inner pot out. Pour the beans into a sieve set over a bowl to drain and save the liquid. Return the beans to the inner pot. Sprinkle on a little salt, the cumin and chili powder. Mash and stir the beans. You may use either a potato masher or a hand blender (we like the texture of the potato masher). Taste to adjust seasoning.
- Spread a layer of beans on a Chalupa crisp
- cover that with a spoonful of mashed avocado
- sprinkle with cheese followed by lettuce, tomatoes and olives.
Yum! This is half of the original recipe, it easily doubles.