The Best Instant Pot Vegetarian Tacos

Ingredients:

1 cup of quinoa, uncooked
1 cup of vegetable broth
1 can (15 oz) of black beans, rinsed and drained
1 can (14.5 oz) of diced tomatoes
1 can (10 oz) of enchilada sauce
1 tbsp of chili powder
1 tsp of cumin
1 tsp of salt
1 cup frozen corn, thawed

Corn tortillas (you can also use wheat, gluten-free, etc.)

Recommendations for toppings: diced red onion, cilantro, avocado, pico de gallo

These tacos are filling, healthy, and flavorful! This meal takes less than thirty minutes, from start to finish, to prepare! The beans and quinoa are excellent sources of protein, and the combination is so delicious, you will not miss the meat!

Directions:

1. Preheat the oven to 300 degrees (for tortillas).
2. Add the quinoa, vegetable broth, black beans, diced tomatoes (with juice), enchilada sauce, chili powder, cumin and salt. Stir the ingredients.
3. Set your Instant Pot to one minute. (Be sure to follow the Instant Pot directions).
4. Let the mixture “sit” in the Instant Pot for ten minutes, and then release the steam. 
5. Place tortillas in oven (according to package directions).
6. Stir in the corn, and let the mixture “sit” for another five minutes.
7. Remove tortillas from the oven. Assemble tacos using quinoa/bean mixture, and garnish with toppings of your choice!