274
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 2
PREP TIME 10 mins
COOK TIME 5 mins
TOTAL TIME 20 mins
These lighter tacos are a refreshing change from meat and cheese tacos, and feature vitamin-packed, fiber-rich vegetables served in whole-grain corn tortillas.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Quick |
1 tbsp olive oil
1 clove garlic, finely chopped
2 tsp cumin seed
1 large head cauliflower, trimmed and chopped
Pinch cayenne pepper
1⁄2 cup Vegetable Broth or low-sodium vegetable broth
2 cups canned black beans, rinsed and drained
12 x 6-inch (15.25cm) whole-grain corn tortillas
Green sauce, for serving
For the verde sauce:
1 avocado
Juice of 1 lime
2 cups fresh cilantro
1 jalapeño pepper, stem removed
2 tbsp white vinegar
1 tbsp honey
11⁄2 tsp kosher salt, divided
1⁄4 white onion
1 cup water
1. Make the verde sauce by combining the avocado, lime juice, cilantro, jalapeño, vinegar, honey, 1 teaspoon of the kosher salt, onion, and water in a blender. Blend for 30 seconds, or until a smooth consistency is achieved. Set aside.
2. Select Sauté, and add the olive oil, garlic, and cumin seed to the inner pot. Add the cauliflower, season with the remaining kosher salt and cayenne pepper, and toss to coat. Add the vegetable broth.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 1 minute. When the cook time is complete, quick release the pressure.
4. Remove the lid and add the black beans. Stir well.
5. Warm the tortillas and arrange on a serving platter. Add equal amounts of the taco filling to each tortilla, and then top each with a spoonful of the green sauce. Serve warm.
Total fat 6g Saturated fat 1g |
Cholesterol 0mg Sodium 346mg |
Carbohydrates 49g Dietary fiber 12g |
Sugars 8g Protein 11g |
52.54.103.76