A vegetarian dish for a cold night
1. Put the InstaPot on sautee and add the onion, peppers, mushrooms for a few minutes.
2. Add the black beans and stir.
3. Add the cubed sweet potatoes, a pinch of salt, and the Mexican seasoning and stir.
4. Cook on manual for 10 minutes, let it sit for 15 minutes, and release the pressure.
5. Serve with 100% whole wheat crusty bread to sop up the liquid.
I used Simply Organic Mexican seasoning for convenience, but 1/2 tsp of cumin, 1/2 tsp of chili powder, a dash of garlic powder and a dash of Mexican oregano will work just fine.
This will probably need salt at the table, but I'd rather leave it out and add it as needed.
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 398 | ||
Calories from Fat: 15 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.7mg | 1 % | |
Potassium 1625.7mg | 43 % | |
Total Carbohydrate 73.9g | 22 % | |
Dietary Fiber 22.9g | 92 % | |
Sugars, other 51g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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