Leftovers from this big batch of bean and corn chili are turned into crispy tostadas for two tasty vegetarian meals.
Ingredients
- 1 (16 oz) pkg dried black beans, picked over
- 1 (32 oz) pkg low-sodium vegetable broth
- 1 cup water
- 1 (9 oz) pkg tricolor diced peppers
- 1 cup diced onion
- 2 tbsp minced garlic
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp salt, plus more for seasoning
- 1 (14.5 oz) can fire-roasted tomatoes
- 2 cups frozen corn, thawed
Steps
- To an Instant Pot, add the black beans, vegetable broth, water, bell peppers, onion, garlic, chili powder, cumin, and salt. Pour the tomatoes on top (do not stir).
- Seal and set to high pressure. Cook 30 min. Let natural release for 20 min. Stir in the corn, cover with lid, and let sit 10 min. Season with salt to taste.
Tips
To serve as a second meal for 4, use a slotted spoon to reserve 2 cups bean mixture, leaving liquid behind. When ready to serve, mash mixture in a bowl with a fork. Coat a lined baking sheet with cooking spray. Arrange 4 pitas in a single layer on pan. Spread bean mixture on pitas. Divide 1½ cups shredded Cheddar cheese among pitas. Bake in 450°F oven 8–10 min., until edges are browned. Serve with salsa and sour cream.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Nut Free
- September 2020
- vegetarian
- Egg Free
Nutrition information
- Calories 251kcal 13%
- Fat 1.1g 2%
- Saturated fat 0.2g 1%
- Carbs 49.1g 16%
- Sodium 383mg 16%
- 3.8g sugar
- 10.9g fiber
- 13.9g protein
- 0mg cholesterol
Guiding Stars:
What is Guiding Stars?
Ratings and reviews