Mexican Food

Sheet Pan Chickpea and Sweet Potato Tacos

February 7, 2023 by Holly Yzquierdo Leave a Comment

Taco Tuesday, but make it plant-based and super easy clean-up with my Sheet Pan Chickpea and Sweet Potato Tacos. You’ll love all the flavors, and never miss the meat.

I have professed my love for Mexican food over and over. We eat it every week in some shape or form. Tacos are simply a vessel for it’s contents, so why not fill them with veggies?

3 Reasons to Make Sheet Pan Chickpea and Sweet Potato Tacos Tonight:

Minimal cleanup: It cooks all on one sheet pan, so there is only one pan to clean. (Pro Tip – Line the sheet pan with parchment paper. Then throw is away, and the sheet pan is already clean!)
Minimal effort: There is very little hands-on time required for this recipe. Put it in the oven, set a timer and walk away to do something else.
Minimal time: Everything comes together and cooks in under an hour. Busy weeknights just got a lot less stressful.

Everybody Loves Sheet Pan Chickpea Tacos

Tacos are an easy dinner to make to please everyone in the family. If one kid doesn’t like onion, leave those out. Don’t do spicy? No jalapenos.

It is also easy to add extra flavor with oven roasted salsa, pico de gallo or guacamole. Custom tacos sound fancy, but couldn’t be easier.

How about making a whole Plant-Based Taco Bar by adding Lentil Taco Filling and more toppings to choose from? If you don’t have tortillas on hand, try rolling this vegetable mixture into a wrap. You could also create a bowl with rice or quinoa.

Remember the more colors of the rainbow you eat, the more nutrients you consume. What will you put on your sheet pan chickpea and sweet potato tacos?

How to Make Sheet Pan Chickpea and Sweet Potato Tacos

Ingredients

1 Sweet Potato (2 cups diced)
15 ounces Chickpeas (drained and rinsed)
1 Yellow Bell Pepper (diced)
1 White Onion (1 cup diced)
1 Jalapeno Pepper (sliced)
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Cumin
8 Corn Tortilla (or your favorite tortilla)
1 tsp Salt (optional)

Step 1 – Preheat

Begin by preheating your oven to 400 degrees (F).

Step 2 – Mix

Mix diced sweet potatoes and drained chickpeas together in a big bowl.

Step 3 – Add Spices

Now sprinkle spices over the mixture and stir until everything is evenly distributed.

Step 4 – Spread

Pour the mixture onto a sheet pan. Spread it out to make an even layer.

Step 5 – Bake

Bake for 20 minutes.

Step 6 – Add Peppers & Onion

Next, carefully remove the sheet pan from the oven. Then move the mixture to one side of the pan. Add diced onion, bell pepper and slice jalapeno to the other side in an even layer.

Step 7 – Bake Again

Return the sheet pan to the oven for another 20 minutes.

Step 8 – Build Tacos

Then remove it from the oven, and build your tacos. Enjoy!

Add More Flavor

Build your tacos to your liking by adding additional flavors. The addition of salsa, pico de gallo or guacamole can make each taco taste totally different.

More Plant-Based Recipes with Chickpeas

Yield: 4 Servings

Sheet Pan Chickpea and Sweet Potato Tacos

One pan means easy clean-up for these Sheet Pan Chickpea and Sweet Potato Tacos. It's an easy weeknight meal for the whole family.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1 Sweet Potato (2 cups diced)
15 ounces Chickpeas (drained and rinsed)
1 Yellow Bell Pepper (diced)
1 White Onion (1 cup diced)
1 Jalapeno Pepper (sliced)
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Cumin
8 Corn Tortilla (or your favorite tortilla)
1 tsp Salt (optional)

Instructions

Preheat oven to 400 degrees (F).
Mix diced sweet potatoes and drained chickpeas together in a big bowl.
Sprinkle spices over mixture and stir until it's evenly distributed.
Pour mixture onto sheet pan. Then spread it out.
Bake for 20 minutes.
Carefully remove pan from oven. Stir mixture to one side of the pan. Add diced onions, diced bell pepper and sliced jalapeno.
Bake for 20 more minutes.
Remove from oven. Build tacos and enjoy.

Notes

More Flavor: Add salsa, pico de gallo or guacamole for more flavor.

Instant Pot Rice and Beans with Green Chilies

May 11, 2021 by Holly Yzquierdo 8 Comments

It’s no secret that I love my Instant Pot, and I love rice and beans. I’m adding a punch of flavor with this easy Instant Pot Rice and Beans with Green Chilies. You can make it yourself in just 3 simple steps!

Rice and beans is a versatile dish that can be eaten alone, as a side dish, in a taco or burrito. How about a burrito bowl?

This is a great recipe to make at the beginning of the week, and it’s simple to reinvent it for various meals. Rice and beans are always budget friendly too. Everyone loves that.

This page contains affiliate links.

Can You Cook Rice and Beans Together in an Instant Pot?

The short answer is that yes, you can cook rice and beans together in an Instant Pot, but I have an easier way. Use beans that are already cooked and quick cooking rice!

If you want to cook the dry beans and brown rice together at the same time, I recommend you try my other Instant Pot Black Beans and Rice recipe instead.

In this recipe, I cook the jasmine rice in the Instant Pot, then add canned beans that are fully cooked. They just need to be heated up by folding them into the cooked rice. It’s a real time saver!

I love using this trick on busy week nights or when making several recipes at one time to prepare for the week.

What are Green Chilies?

They an be purchased fresh, but this recipe calls for the canned version which are inexpensive and convenient (and delicious). Green chilies add flavor to many types of recipes from appetizers to soups, to main dishes and sauces. You may as well keep them stocked in your pantry.

Are Green Chilies Hot?

It depends. Sometimes I buy peppers that are mild, then the next week they may be incredibly hot. That’s one of the reasons I prefer to use the canned. I get a more consistent flavor.

Additionally, you can purchase canned green chilies in hot or mild flavors. Either will work just fine in my Instant Pot Rice and Beans with Green Chilies. It all depends on how much spice you and your family prefer.

Substitute for Green Chilies

If you don’t have canned green chilies on hand, there are several substitute options including different types of fresh peppers and spices.

Anaheim Pepper
Jalapeno
Serrano

If you substitute any of those fresh peppers in place of the canned green chilis the flavor profile will be very different and likely spicier. Buy peppers that you and your family like.

To keep the flavor mild, remove the seeds from fresh peppers. If you want to kick up the spice, include the seeds and season as desired.

How to Make Instant Pot Rice and Beans with Green Chilies

Ingredients

1/2 White Onion (diced)
2 cloves Garlic (minced)
4 ozs Canned Diced Green Chilies
1 cup Jasmine Rice
2 cups Veggie Broth (or water with Veggie Broth Mix)
1 tsp Salt (optional)
1/2 cup Cilantro (chopped, divided)
1 can Pinto Beans (15 oz can, drained and rinsed)
1 Lime

Step 1 – Sauté

Prepare your onions and garlic. Then push Sauté on your Instant Pot, and add the onions and garlic to the pot.

Stir regularly. If the onions and garlic begin to stick, pour a couple of tablespoons of water into the pot and give it a stir.

Sauté for 3 minutes or until the onions and garlic are translucent.

Step 2 – Pressure Cook

Next, add the canned green chilies, rice, broth (or water), salt and half the cilantro.

Secure the lid. Then press Manual or Pressure Cook, and set your Instant Pot for 5 minutes.

Step 3 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 5 minutes. Then manually release the pressure until it is safe to open the Instant Pot.

Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro.

Stir well to mix everything together, then serve and enjoy.

No Pinto Beans?

Don’t worry if you don’t have any pinto beans in the pantry. You can replace them with black beans, lentils, white beans, or any other bean you prefer!

Make it Spicy

Want to kick up the spice? Add fresh jalapenos before pressuring cooking, or place them on top as a garnish before serving.

I like adding a green chili tomatillo salsa just before eating.

Storage

Store any leftover rice and beans with green chilies in an airtight container. Be sure to eat them within a week. Add it to a tortilla for a great burrito!

More Instant Pot Recipes

If you enjoyed this recipe, check out my other favorites to make in an Instant Pot:

Yield: 4 Servings

Instant Pot Rice and Beans with Green Chilies

Kick up your standard rice and beans with this quick and easy Instant Pot version.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

1/2 White Onion (diced)
2 cloves Garlic (minced)
4 ozs Canned Diced Green Chilies
1 cup Jasmine Rice
2 cups Veggie Broth (or water with veggie broth mix)
1 tsp Salt (optional)
1/2 cup Cilantro (chopped, divided)
1 can Pinto Beans (15 ounce can, drained and rinsed)
1 Lime

Instructions

Prepare your onions and garlic. Push Sauté on your Instant Pot, then add your onions and garlic to the pot. Stir regularly. If they begin to stick, pour a couple of tablespoons of water in the pot, and give it a stir. Sauté for 3 minutes or until veggies are translucent.
Add canned green chilies, rice, broth (or water), salt and half the chopped cilantro. Press Manual or Pressure Cook and set your Instant Pot for 5 minutes.
Once cooking is complete, allow pressure to release for about 5 minutes, then manually release pressure. Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro. Stir well to mix everything together, then serve.

Notes

Storage: Store leftovers in an airtight container for about a week.
No Pinto Beans: Black beans, lentils, white beans, or any bean you prefer can be used instead of pinto beans.
Other Serving Suggestions: Add this mixture to a tortilla for a great burrito.
Spice it Up: Add fresh jalapenos when cooking, or on top as a garnish. You can also add green chili tomatillo salsa just before eating.

Black Bean Corn Salad with Avocado

April 29, 2021 by Holly Yzquierdo 3 Comments

No cook, fresh, healthy, delicious and easy – This black bean corn salad with avocado checks all the boxes!

I make this salad that also doubles as a dip while I’m doing meal prep for the week. There is no cooking involved when using canned beans and corn.

It is meant to be served cold, but Jim always heats his up. I keep it in the refrigerator to grab for a quick lunch or snack.

Spoon the bean mixture over greens for a fresh salad. It’s much faster than starting a salad from scratch. It also works well over baked potatoes, or scooped up with tortilla chips.

There are many variations of black bean and corn salad, from the ingredients to the name. Sometimes it referred to as black bean and corn salsa or black bean and corn dip.

Want it spicy? Add a jalapeno. Don’t have fresh tomatoes? Grab a can. Don’t like avocado? Leave it out.

Since there is no cooking involved, feel free to experiment with the flavors to make it exactly as you’d like.

Black Bean Salad Recipe

Ingredients

1 can Black Beans (15 ounces, drained and rinsed)
1 can Corn (15 ounces, drained and rinsed)
2 cups Tomatoes (diced)
1/4 cup Red Onion (chopped)
2 cloves Garlic (or 1 tbsp minced garlic)
1 Avocado (diced)
1 Jalapeno Pepper (diced, optional)
2 Lime (juiced)
1/2 tsp Chili Powder
1/4 tsp Cumin
1/8 tsp Salt (if using)
1 head Romain Hearts (or other mixed greens)

Step 1 – Combine Beans and Veggies

In a large mixing bowl, combine the drained and rinsed black beans and corns with the diced tomatoes, pepper, onion, garlic and avocado.

Step 2 – Add Spices

Add the lime juice, chili powder, cumin, and salt. Stir.

Step 3 – Chill and Serve

Store in an air tight container and serve chilled over a bed of greens. You can also serve it over a baked potato or with tortilla chips.

Variations

If you don’t like it spice, omit the jalapeno. Want more spice? Add hot sauce. The addition of cilantro is a great flavor twist too.

Don’t have black beans in your pantry? Replace those with cooked lentils or chickpeas instead.

Storing Leftovers

Keep refrigerated in an air tight container for up to three days. One serving is approximately one cup.

More Black Bean Recipes

Yield: 4 servings

Black Bean Corn Salad with Avocado

Make a fresh, no cook salad that doubles as a salsa.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 can Black Beans (15 ounces, drained and rinsed)
1 can Corn (15 ounces, drained and rinsed)
2 cups Tomatoes (diced)
1/4 cup Red Onion (chopped)
2 cloves Garlic (or 1 tbsp minced garlic)
1 Avocado (diced)
1 Jalapeno Pepper (diced, optional)
2 Lime (juiced)
1/2 tsp Chili Powder
1/4 tsp Cumin
1/8 tsp Salt (if using)
1 Head Romain Hearts (or other mixed greens)

Instructions

In a large bowl combine the drained and rinsed black beans and corn with the diced tomatoes, pepper, onion, garlic and avocado.
Add the lime juice, chili powder, cumin, and salt. Stir.
Store in an air tight bowl and serve chilled over a bed of greens.

Notes

Leftovers: Refrigerate in an air tight container for up to three days.
Serving Size: One serving is approximately 1 cup.
More Flavor: Add cilantro or hot sauce for more flavor.
No Black Beans: Use cooked lentils or chickpeas instead.

Instant Pot Mexican Rice

March 25, 2021 by Holly Yzquierdo Leave a Comment

Making Mexican Rice in the Instant Pot is a game changer. It’s a ‘set it and forget it’ dish that can be used in a variety of ways. You’ll love this one for meal planning!

When I first started making Mexican rice 15 years ago, I used white rice. After going plant-based, 10 years ago, I adapted the recipe to use brown rice for a whole grain option.

Brown Rice vs. White Rice

The brown rice recipe tastes just as good as the quicker white rice version, but it took 45 minutes to cook on the stove.

Once I got an Instant Pot, I revised the recipe to incorporate the shorter cooking time. It’s super easy to make Mexican rice in an Instant Pot. Just throw all the ingredients in, and it’s completely hands-off until I’m ready to eat.

Spanish Rice vs. Mexican Rice

Sometimes Spanish rice and Mexican rice are used interchangeably, but they are not the same dish.

Spanish rice often looks yellow in color because it is seasoned with saffron. Mexican rice does not include saffron and usually takes on a red hue. This is caused by tomato sauce.

Meal Planning with Mexican Rice

Mexican rice can be used as a side dish or incorporated into a main dish. Go ahead and double the recipe by doubling the ingredients because you can create several meals with it throughout the week. Cooking time in the Instant Pot remains the same for a double batch, so why not?

Let start with tacos and Mexican rice on the side. This option makes the whole family happy because they can choose what to put in their tacos.

Then add some Mexican rice and refried beans to a tortilla for tasty burritos. Try making refried beans in the Instant Pot too. My recipe is oil-free.

Next, toss beans, pico de gallo, lettuce and Mexican rice in a bowl to make a pretty burrito bowl. I love the vibrant colors in this dish!

Have I convinced you to try making Mexican rice in your Instant Pot? Here are some more of my favorite recipes to make in the Instant Pot:

How to Make Mexican Rice in the Instant Pot

Ingredients

1 cup Brown Rice (uncooked)
2 cups Veggie Broth (or water with veggie broth mix)
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
8 ounces Tomato Sauce
1/2 cup Cilantro (optional)

Step 1 – Combine Ingredients

Combine the brown rice, water, and spices in the Instant Pot. Give it a stir.

Step 2 – Add Sauce

Pour the tomato sauce on top of the other ingredients, but do not stir.

Step 3 – Secure Lid

Put the lid on the Instant Pot, and close the sealing valve.

Step 4 – Cook Time

Press Manual (or Pressure Cook), and set it for 22 minutes.

Step 5 – Release Pressure

Once it’s done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.

Step 6 – Fluff and Eat

Carefully remove the lid, and fluff with a fork. Garnish with cilantro, if desired. Enjoy!

Storage

All the Mexican rice to cool before storing it in an airtight container. It will be good for about 6 days. That’s plenty of time to use it in all the recipes shown above.

Tips and Tricks

For a faster cooking time, you can use white rice instead of brown rice. Simply follow the cooking directions for the type of rice you are using.

As previously mentioned, it is easy to make a double batch of Mexican rice in the Instant Pot. Double all the ingredients and keep the cooking time the same.

If you love the flavor of cilantro, add it to the rice when it is done cooking. Then put the lid of the Instant Pot back on for a couple of minutes to infuse the flavors. Yum!

Yield: 4 servings

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

Prep Time 1 minute

Cook Time 35 minutes

Total Time 36 minutes

Ingredients

1 cup Brown Rice (uncooked)
2 cups Veggie Broth (or water with veggie broth mix)
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
8 ounces Tomato Sauce
1/2 cup Cilantro (optional)

Instructions

Combine the brown rice, water and spices in the Instant Pot. Give it a stir.
Pour the tomato sauce on top of the other ingredients, but do not stir.
Put the lid on the Instant Pot and close the sealing valve.
Press Manual (or Pressure Cook) and set it for 22 minutes.
Once it's done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.
Carefully remove the lid, and fluff with a fork.
Garnish with cilantro, if desired.

Notes

Save Time: For faster cooking, consider using a quick cooking white rice and look up cooking directions for that type of rice.

Want More: You can double the recipe by doubling all the ingredients. The cooking time will remain the same.

Storage: Allow rice to cool before storing in an air tight container. This rice will be good for about 6 days.

More Flavor: You can also add fresh cilantro to the rice once you are done cooking. Just sprinkle on top and put the lid on for a couple of minutes.

Plant-Based Taco Bar

August 10, 2020 by Holly Yzquierdo 2 Comments

Back when we did potlucks, a Taco Bar was always a favorite! It’s easy, everyone can make their own, and almost everyone loves tacos. A Plant-Based Taco Bar is also really versatile because all the ingredients can be mixed and matched! Tacos, burritos, taco salads, choose your own adventure.

Whether you are feeding a crowd (whenever we get to do that again) or your family, give the Taco Bar a try!

Keep in mind that you don’t have to make it super complicated. You don’t have to have all of these options or toppings. Just in case you need it, I’m giving you permission to simplify this and do the easiest version with ingredients you already have!

Vegan Taco Meat

We choose whole food versions of taco filling. My absolute favorite is my Instant Pot Lentil Taco filling. The stove top version is really good too!

I also have a version that combines Quinoa and Lentils or a version with just quinoa.

Tortillas

Our tortilla choice varies but we usually have corn tortillas for the adults and flour tortillas for the kids. Sometimes we will use lettuce wraps or tortilla chips. We mix and match based on what we are in the mood for and what’s available.

Taco Toppings

This is where the fun begins. You can use whatever you like but my favorite taco toppings for a Taco Bar include:

Lettuce
Diced Tomatoes
Sliced Jalapenos
Corn
Pico de Gallo
Salsa (red and green)
Avocado or Guacamole
Black Beans (whole)
Pinto Beans (whole)
Cilantro
Lime

Some people like pickled onions and dairy-free cheese but we aren’t into that. I have used vegan sour cream or vegan plain yogurt for a little extra tang!

Side Dishes for a Taco Bar

I don’t think you really need side dishes when it comes to a taco bar but since I love these I’ll mention them. Plus, they go perfectly with tacos!

Mexican Rice is so easy to make. Cook it in the Instant Pot or stove top. Refried Beans are easy too, just a little time consuming to make from dry beans but don’t let that stop you. I actually prefer to follow this recipe for Instant Pot Refried Beans (oil-free of course)!

What are your must have Vegan Taco Bar options? I’d love to hear if you use the same basics or if you have other options we haven’t thought of!

By the way! I just started a Youtube Channel! I’d love it if you would subscribe! Just CLICK HERE to check it out!

Instant Pot Mexican Quinoa

July 24, 2020 by Holly Yzquierdo 2 Comments

We’ve been eating my Mexican Rice and Bean Casserole for years. It’s a crowd pleaser. I’ve adapted it and made many different versions. It seems like it’s time to do it again. I’m taking the same flavor and most of the ingredients plus quinoa! It make it even easier, I’m making it in my Instant Pot!

This page contains affiliate links.

If you are like me, you probably have a giant bag of quinoa in your pantry. I don’t know why, but in the summer I always gravitate toward quinoa.

What is Quinoa?

Quinoa is technically a seed but most people treat it like a grain. It should be cooked before eating. Quinoa has a slightly nutty flavor.

Quinoa is a great versatile food to add to your rotation. We enjoy it in stir frys instead of rice, in breakfast bowls instead of oats, as a replacement for taco meat, your imagination is the limit.

Should I Washing Quinoa?

If you are new to quinoa, you will want to rinse your quinoa first. Quinoa is coated in saponin. It’s bitter and will make you think quinoa is gross. If you rinse the quinoa well, we use a fine mesh strainer, you’ll be able to get the saponin off easily.

Many brands of quinoa will prewash it to remove the saponin.

Instant Pot Mexican Quinoa

I love how versatile this recipe is. I enjoy it hot and cold. Whether I reheat leftovers or serve them cold, I love topping it with my pico de gallo. What can I say, fresh tomatoes, onions, garlic and cilantro are irresistible.

When I know I need a filling meal on the go, this is one of my top choices.

Yield: 4 servings

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa is a quick and easy recipe your family will love. Adapt it to your individual preferences.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 20 minutes

Total Time 30 minutes

Ingredients

1 15 ounce can Black Beans (drained, rinsed)
1 1/4 cups water or veggie broth
1 cup Quinoa (uncooked)
1 cup Diced Tomatoes (from the can, drained)
1 cup Frozen Corn
2 teaspoon Chili Powder
1 teaspoon Cumin
1 tsp Garlic Powder
1/2 tsp Sea Salt
1 Lime, sliced for garnish
2 Avocado (diced)

Instructions

Dump the black beans, water/veggie broth, quinoa, tomatoes, corn, chili powder, cumin, garlic powder, and salt into the Instant Pot.
Close the lid and close the pressure valve. Press manual/pressure cooker and cook for 5 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
Serve in bowls topped with lime wedges and diced avocado. Fresh pico de gallo is my favorite way to enjoy it.

Notes

Refrigerate leftovers in an air tight container. Enjoy for 3-4 days.

You can eat leftovers warm or cold.

Mexican Food

3 Reasons to Make Sheet Pan Chickpea and Sweet Potato Tacos Tonight:

Everybody Loves Sheet Pan Chickpea Tacos

How to Make Sheet Pan Chickpea and Sweet Potato Tacos

Ingredients

Step 1 – Preheat

Step 2 – Mix

Step 3 – Add Spices

Step 4 – Spread

Step 5 – Bake

Step 6 – Add Peppers & Onion

Step 7 – Bake Again

Step 8 – Build Tacos

Add More Flavor

More Plant-Based Recipes with Chickpeas

Ingredients

Instructions

Notes

Did you make this recipe?

Can You Cook Rice and Beans Together in an Instant Pot?

What are Green Chilies?

Are Green Chilies Hot?

Substitute for Green Chilies

How to Make Instant Pot Rice and Beans with Green Chilies

Ingredients

Step 1 – Sauté

Step 2 – Pressure Cook

Step 3 – Release Pressure

No Pinto Beans?

Make it Spicy

Storage

More Instant Pot Recipes

Ingredients

Instructions

Notes

Recommended Products

Did you make this recipe?

Black Bean Salad Recipe

Ingredients

Step 1 – Combine Beans and Veggies

Step 2 – Add Spices

Step 3 – Chill and Serve

Variations

Storing Leftovers

More Black Bean Recipes

Ingredients

Instructions

Notes

Did you make this recipe?

Brown Rice vs. White Rice

Spanish Rice vs. Mexican Rice

Meal Planning with Mexican Rice

How to Make Mexican Rice in the Instant Pot

Ingredients

Step 1 – Combine Ingredients

Step 2 – Add Sauce

Step 3 – Secure Lid

Step 4 – Cook Time

Step 5 – Release Pressure

Step 6 – Fluff and Eat

Storage

Tips and Tricks

Ingredients

Instructions

Notes

Instant Pot Mexican Rice

Vegan Taco Meat

Tortillas

Taco Toppings

Side Dishes for a Taco Bar

What is Quinoa?

Should I Washing Quinoa?

Instant Pot Mexican Quinoa

Ingredients

Instructions

Notes

Did you make this recipe?

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