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a set of hands serving a platter filled with Instant Pot Black Beans Taco Boats
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4.35 from 20 votes

Instant Pot Black Beans Taco Boats

This vegan Instant Pot Black Beans Taco boats recipe is delicious, packed with flavor, and is very filling. Try these authentic tacos today! Make these fun new boats for your next taco night; they will be a hit with both adults and kids!
Course Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Soaking time 8 hours
Servings 5 people
Calories 305.9kcal

Equipment

Ingredients

Instructions

  • Rinse the black beans under running water till you get clear water. Then soak them overnight or for 7-8 hours.
  • Turn on the Instant Pot in saute mode. Add oil and once it's hot, add minced garlic. Fry till it turns light golden.
  • Then add chopped onions and saute till they turn translucent.
  • Then add chopped tomatoes along with salt. Continue to saute till they turn soft and pulpy.
  • Now add chopped bell pepper and sweet corn. Cook it for a minute.
  • Drain the black beans and add them to the pot. Mix and cook for another minute.
  • It's time to add the seasonings. Add cajun seasoning, Mexican seasoning, chili seasoning, and ground cumin.
  • Give it all a good mix and cook for one minute. Then add water. Turn off the saute mode. Close the lid and cook in pressure/manual/beans mode for 30 minutes.
  • Release pressure naturally. Garnish with chopped cilantro and lemon juice. Mexican Black Beans in Instant Pot is ready!
  • Keep this aside for now. Keep it refrigerated if you don't need to prepare the taco boats immediately.
  • To prepare the taco boats, preheat the oven to 350 degrees F. Place the taco shells over a lined cookie tray and heat them for 3 to 4 minutes.
  • Alternatively, you can also microwave them on high for 40 to 60 seconds.
  • Add a generous helping of the prepared black bean mixture and fill up the boats.
  • Then, add a layer of salsa on top.
  • Lastly, garnish with shredded vegan cheese and add some sliced jalapenos for that extra kick. Broil for 1-2 minutes or till the cheese melts.
  • Serve these authentic tacos immediately. You can also top it with some avocado slices, guacamole, and/or olives if you like. Want more heat, drizzle some hot sauce on top.

Notes

Add some quinoa, tofu crumbles, or plant-based meat along with the black beans for added protein. Lentils, Kidney, or Pinto beans can also be used here instead of black beans. 
You can also garnish some Cojita cheese crumbles on top for some more authentic taco flavor. Feel free to add or minus veggies (mushrooms, sweet potato, butternut squash, zucchini, carrots, etc) of your choice. 
Drizzle some cashew cream on top for ultimate taco bliss! This black bean filling will also be great in wraps, (real) tacos, or salads. 
These vegan taco boats are amazing for meal prep. On meal prep day, simply prepare a batch of this black beans recipe to enjoy throughout the week for lunch or dinner.
Some Black bean info
One can of black beans yields 2 cups and 1 cup of uncooked beans yields 3 cups of cooked beans. 
Want to make healthy vegan taco boats?
Swap these taco shells with Romaine lettuce, or make boats out of zucchini by scooping out its center. You can also use bread or pastry shells.
Forgot to soak the beans overnight?
After adding the uncooked black beans to the pot, add a cup of water in addition to the said amount and cook it for 45-50 minutes. 
If using canned black beans
Follow all the steps in the recipe, just reduce the water by half and pressure cook it for 5 minutes. Do a natural pressure release. 
How to store it?
Do not prepare the taco boats and store, they will get soggy. Refrigerate the prepared Mexican black beans for 4-5 days. It can also be frozen.
When needed, thaw it to room temperature and heat it up. Add little water/stock if it has thickened up. They use it as desired. 

Nutrition

Calories: 305.9kcal | Carbohydrates: 52.34g | Protein: 12.37g | Fat: 6.55g | Saturated Fat: 1.75g | Sodium: 296.9mg | Potassium: 1028.86mg | Fiber: 11.2g | Sugar: 6.47g | Vitamin A: 2786.45IU | Vitamin C: 48.04mg | Calcium: 112.31mg | Iron: 3.83mg