Instant Pot Refried Beans

Before we get too far into this post I need to be upfront. These aren’t actually refried beans. They aren’t fried and contain no oil! I call them Instant Pot Refried Beans so you’ll know this recipe is for the Instant Pot and so you’ll know what to expect bean wise.

Enjoy restaurant style refried beans without sacrificing your health. These oil-free, plant-based refried beans are made in the Instant Pot.

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In 2012 when I started blogging, one of my first recipes was called Unfried Beans. I love that recipe but it has people confused and it doesn’t exactly rank high in Google searches because no one searches for unfried beans.

This new recipe, designed for the Instant Pot, is basically that same delicious recipe I’ve made hundreds of times. Since it’s all being cooked together I add fresh onion and garlic. I usually added those when I cook beans on the stove top as well.

Enjoy restaurant style refried beans without sacrificing your health. These oil-free, plant-based refried beans are made in the Instant Pot.

I first developed the old recipe when we went plant-based. We wanted the same delicious flavors we had always loved without the meat and lard! It’s kinda gross to think about.

Thankfully, this version uses spices we always have on hand because I put them in everything!

Enjoy restaurant style refried beans without sacrificing your health. These oil-free, plant-based refried beans are made in the Instant Pot.

If you have a food processor, it will save you a lot of time. I have a 10 cup Hamilton Beach food processor that we’ve used over 5 years. It’s not too expensive and has never let me down.

If you don’t have a food processor you could use a blender, immersion blender, potato masher or a fork. A food processor works the best though.

Instant Pot Refried Beans

We enjoy these beans on anything and everything! Try them in Nachos, Tostadas, burritos or a big bowl by themselves!

Instant Pot Refried Beans
 
Enjoy this easy and delicious refried bean recipe the whole family will love. This oil-free, plant-based recipe is low in fat but high in flavor!
Author:
Recipe type: Instant Pot
Ingredients
  • ½ onion, diced
  • 5 cloves garlic, minced or chopped finely
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 2 cups dried pinto beans
  • 4 cups water
  • 2 teaspoons salt (to your taste)
Instructions
  1. Add diced onion, minced garlic, spices, beans and water to the Instant Pot.
  2. Cook on manual for 40 minutes on high pressure.
  3. After natural pressure release, scoop out excess water. Reserve it in case you need extra.
  4. Add 2 teaspoons of salt, more or less to your own taste
  5. Use a food processor, potato masher or immersion blender to puree.
  6. Add reserved bean water if needed until you get a smooth texture.

Enjoy restaurant style refried beans without sacrificing your health. These oil-free, plant-based refried beans are made in the Instant Pot.

If you have an Instant Pot, be sure to give these refried beans a try! They are perfect for batch cooking because you can use them in so many other recipes!

What are your favorite ways to eat refried beans?

Plant-Based Nachos

Can Plant-Based Nachos solve every problem in the world today? No, but it might be exactly what you need to help your family start making healthy food choices.

When we first transitioned to a plant-based diet, we made healthier versions of our old favorites. One of those favorites was nachos!

Your whole family will enjoy these healthy, plant-based Nachos!

We put a healthier twist on nachos by making non-dairy cheese sauce and oil-free beans. We include our favorite toppings like tomatoes, onions, cilantro, and more. I like to douse mine in salsa but I leave it on the side when the kids will be sharing. Don’t forget the jalapenos and guacamole!

One of the reasons we love making Plant-Based Nachos is because everyone loves them. I get a lot of emails from people asking how to get their families to eat plant-based. Nachos is the answer!

Of course, you can’t live on nachos but a standing Nacho night isn’t out of the question.

If your whole family will be sharing, make a Nacho Bar so everyone can build their own! You can let them choose between black beans or pinto beans (both are oil-free).

Your whole family will enjoy these healthy, plant-based Nachos!

Make Your Own Chips

The least healthy thing about the nachos are the chips. Granted, chips aren’t healthy. You can choose healthier versions or make them yourself.

To make your own oil-free chips, buy soft corn tortillas, check the ingredients to make sure they only contain corn, water, and maybe lime juice.

Cut them into triangles or strips and bake them until crispy! It’s easy!

Your whole family will enjoy these healthy, plant-based Nachos!

Nacho Victory

Some of you aren’t as concerned about the chips, just getting your family to eat beans is a win! I firmly believe that healthy nachos could be the step to healthy eating for some.

Once you get your family enjoying Plant-Based Nachos, you can get them to try Tostadas, Burritos, Casseroles and more.

Your whole family will enjoy these healthy, plant-based Nachos!

Plant-Based Nachos

This recipe is more art than science. We have our favorite way to make them, but I’ll mix and match different ingredients based on what we have.

If you set up a Nacho Bar, you can have all of the ingredients in bowls for your family.  Each person can make their own nacho masterpiece. If you are creating a group platter, you’ll want to layer chips, beans and cheese sauce in a pan and broil them for a couple of minutes, then add all the toppings.

Ingredients

  • 1 batch Unfried Beans (That is what I call my oil-free refried beans)
  • 1 batch dairy-free cheese sauce
  • Other toppings of your choice like tomatoes, onions, jalapenos, salsa, avocado, etc.
  • Chips or baked corn tortillas

Do

  1. Start cooking the cheese sauce because it takes the longest to make (unless you are cooking the beans from scratch).
  2. Prepare the beans, you can use beans you cook yourself or canned beans.
  3. Chop or prepare the other ingredients
  4. If making a Nacho Bar, place all the ingredients in bowls for your family to build their own serving. If you are making it family style, layer chips, beans, and cheese sauce in a pan. Broil it for a few minutes to get it all warm, then top with your favorite ingredients. I recommend you keep any ingredients that won’t be well received, on the side.

This is one of those recipes that is easy to make on a busy night or to use up leftovers! The dairy-free cheese sauce takes the longest unless you are cooking the beans from scratch, but it reheats well.

I like to plan nachos after I’ve batch cooked beans!

You have to admit, these look good even if you aren’t plant-based. Go ahead and show the video to a family member and see what they think!

I have to thank my friend Melodee from Melodee Lynn Photography for these amazing pictures. She is an artist with the camera!

Enchilada Casserole

Have you ever had the privilege of eating homemade enchiladas?

My husband taught me how to make them just after we were married. They taste a lot different than what you get in most Mexican restaurants and take a long time to make, especially when you make the enchilada sauce (we just call it chili) from scratch.

This recipe isn’t exactly from scratch. It’s more of a cheater vegan enchilada casserole BUT it is soooo good you won’t even care.

Sometimes a girl just needs some enchiladas! Unfortunately, I don’t have hours to make one meal. Our old family recipe was extremely unhealthy, the healthiest part was the corn tortilla before you dip it in oil. I know I shutter at the thought.

Enchilada Casserole is a fast, easy and healthier version of regular enchiladas. This recipe is vegan (plant-based), gluten-free dairy-free and made from pantry staples for a delicious family friendly meal.

This recipe is easy, pretty fast, healthy and most of all delicious.

I had to come up with a veggie enchilada recipe but I’m old-school Tex-Mex and can’t handle veggies like broccoli and carrots in my enchiladas so don’t even try. I wanted to cut down on the time it takes to make them too so this recipe layers the ingredients instead of rolling individual enchiladas.

This recipe uses pantry items and you can get fancy with the Faux Cheese Sauce if you want to go that route but it is wonderful without it.

Enchilada Casserole

Ingredients

  • 1 pkg soft corn tortillas
  • 2 cans refried beans (or 3 cups of your own, try this recipe)
  • 1 can of diced tomatoes
  • 1/4 cup thinly diced, fresh onions
  • 1 cup corn (canned or freezer)
  • jarred jalapenos to taste
  • 1 can red enchilada sauce (15 oz can or bigger)
  • 1/4 cup crunched up tortilla chips
  • Double recipe of Faux Cheese Sauce if you want a cheesy top.

Do

  1. Preheat oven to 350 degrees.
  2. Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  3. Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.
  4. Gently spread cooked/canned beans over tortillas.
  5. Top with half of the tomatoes, half the corn, half the onions, and jalapenos if desired.
  6. Cover with 6 ounces (about half) the remaining enchilada sauce.
  7. Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.
  8. Add the tortilla chip crumbs if you aren’t making the cheese sauce. If you are waiting until later. Bake the casserole for 20 minutes.
  9. If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla chip crumbs on top. Then bake for 10 more minutes.
  10. Allow to cool slightly before serving.

This recipe is perfect for your vegan or gluten-free friends! It is potluck worthy and you can easily adapt it based on your preferences. So if you like broccoli and carrots in your enchiladas go ahead, unless you are bringing me some. You’ll notice on the process photos that you can adapt for preferences. I use corn on half and jalapenos on the other half to keep my family happy.

Enchilada Casserole that is plant-based and gluten-free. Easy to make with mostly pantry staples and completely healthy. No meat, no dairy, no gluten!

The tortilla chip crumbs give it an extra little crunch on top. I didn’t want to try to top it with corn tortillas because they would have become dried out and hard, you know this if you’ve ever skimped on enchilada sauce when making homemade enchiladas.

 

Instant Pot Mexican Casserole

I’ve been promising this recipe for a while but keep putting it off. Today I’m going to share my Instant Pot version of my Mexican Rice and Bean Casserole, a.k.a. Mexican Casserole. It uses dry beans so you don’t have to cook anything ahead of time.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

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If you’ve tried the Crock Pot version, the Stove or Oven version you know that this is really good and really easy. Some people don’t like the texture of the rice when cooked in the Crock Pot.  The Instant Pot Mexican Casserole comes out perfect every time; if you have a pressure cooker I challenge you to make this.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

 

Instant Pot Mexican Casserole

If your family is just starting to try plant-based living, this recipe is for you! You can enjoy it in a bowl topped with your favorite ingredients, wrapped in a tortilla, or with chips.

Ingredients

  • 2 cups uncooked brown rice
  • 1 cup uncooked dry beans (if you have trouble with beans not cooking enough, try soaking them first)
  • 5 cups water
  • 1 6 oz can of tomato paste (or 1 8 oz can tomato sauce with slightly less water)
  • 1 tsp garlic
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp sea salt (optional)

Do

  1. Dump all of the ingredients into your pressure cooker and stir once or twice.
  2. Close the lid and cook on manual for 28 minutes.
  3. Once done, allow the pressure to come down and open carefully. If you are in a hurry you can do a quick release.

Serve

This meal can be eaten alone or served with tortillas or chips and salsa. It travels well and we often take it in our lunches.

This photo shows what it looks like right out of the pressure cooker! It’s quite a bit darker than the Crock Pot and Stove Top versions.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

Instant Pot Cooking Info

If you are new to the Instant Pot or pressure cookers, in general, it’s important to know that it takes time for them to come up to pressure and time for the pressure to come down when they are finished cooking. This will take about 45 minutes to an hour even though it only “cooks” for 28 minutes.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

Note: If using beans other than black beans make sure you are cooking this long enough. The rice takes 28 minutes to cook but some beans may take longer. Consult the Instant Pot cooking guides and cook it as long as necessary.

I’ve had feedback from some that their black beans are not soft enough after cooking. Most people do not have a problem. If this is the case for you, make sure you are using beans that are not old. Beans that have been in your pantry for a year will take longer to cook than fresh beans. (This is why I stopped buying giant bags of beans in bulk.)

Also, hard water could make the beans cook more slowly.

If your beans could be older or if you have hard water, I recommend soaking the beans in warm water before cooking.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

Get More Instant Pot Recipes

Love Instant Pot Recipes? Get my free Instant Pot Recipe Collection! It’s my gift to you! Sign up and you’ll get it delivered to your inbox! You’ll also get a weekly update with plant-based tips! It’s a win-win!

Dinner Meal Plan, the one with Hot Dogs

This week we have a very special interruption to our Dinner Meal Plan. We have a birthday and my soon to be 6 year old has requested hot dogs. It’s a tradition for the birthday boy to choose dinner so hot dogs it will be. Last year he requested a cake with black and white stripes and Angry Birds on it. Here is a picture of the excitement!

 

birthday

The Meals

I’ve gotten away from planning every meal of the day but I’ll give you a few ideas of what we are eating. Breakfast has been Breakfast Rice, cereal and Baked Sweet Potatoes (these come out perfect in the Instant Pot) and Gluten-Free Steel Cut Oats also in the Instant Pot.

Lunches are usually leftovers. I’ll admit to skipping lunch a few days a week when I’m in the office. I love what I’m doing and don’t even think about lunch until it’s almost time to leave. I pack my kids lunches and snacks every day. I just did a recap last week.

Meal Plan Monday

Dinner Meal Plan

Faux Cheezy Black Bean Quesadillas with Mexican Rice

Potato Kale Soup

Hot Dogs and Birthday Cake

Burritos with Unfried Black Beans, Cilantro Lime Quinoa and Pico de Gallo

Fiesta Pasta

I’ll save time this week by using Black Beans for 3 different dishes! I’ll cook up a large batch in my Instant Pot. If you don’t have an Instant Pot you can read my Beans Guide for soaking and cooking directions.

This meal plan is really easy because most of the recipes use similar ingredients which I usually keep on hand. The biggest deal will be making the birthday cake and reading the ingredient list on a dozen packages of hot dogs before I find the right ones. I’ll come up with some side dishes for the birthday dinner as well.

We’ve had a complete lack of Mexican Food lately so I’m making up for it this week.

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