Pressure Cooker Mexican Beans with Avocado-Poblano Salsa (Vegan)

Pressure Cooker Mexican Beans with Avocado-Poblano Salsa (Vegan)

recipe by

170
calories
19
ingredients
8
servings
3.693

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Ingredients

1 lb dried pinto beans don't use beans that have been sitting around in the pantry or store for years
1 tbsp olive oil
1 onion large, chopped in pieces about 1/2 inch
1 poblano large, Pasilla pepper, chopped in pieces about 1/4 inch
1 green bell pepper large, chopped in pieces about 1/2 inch
1 red bell pepper large, chopped in pieces about 1/2 inch
1 tbsp minced garlic or less if you're not that fond of garlic
1 tbsp ground cumin
2 tsps Mexican oregano dried
2 packets goya sazon optional, but they add a nice flavor
3 cups vegetable broth or slightly more if you prefer your beans soupy, You can also use chicken broth if you don't care if the recipe is vegan. Two 14 oz. can of broth is 3 1/2 cups.
2 avocado large, diced
1/4 cup lime juice fresh squeezed, I use my fresh-frozen lime juice
1 purple onion small, finely chopped
1 poblano medium-sized, Pasilla pepper, finely chopped
2 tbsps olive oil
salt or Vege-Sal to taste

Nutrition Facts

170
calories
13
g fat
6
g sugar
Amount Per Serving (recipe is 8 servings)
Calories 170
Calories From Fat 120
% Daily Value*
Total Fat 13g
20%
Saturated Fat 15g
75%
Trans Fat g
Cholesterol 0mg
0%
Sodium 560mg
23%
Potassium 510mg
15%
Total Carbohydrates 15g
5%
Dietary Fiber 6g
24%
Sugars 6g
Protein 3g
6%
Vitamin A
25%
Vitamin C
230%
Calcium
4%
Iron
8%

Weight Watchers Points

PointsPlus: 5
SmartPoints: 10