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Vegan Stewed Beans Bowl with Rice and Avocado

Name: Vegan Stewed Beans Bowl with Rice and Avocado
Ingredients: 2 cans pinto beans, rinsed and drained; 1 tsp sazon (find a vegetable based one either in the international aisle or by the company @eatloisa); 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1 tsp dried oregano; 1 red onion, diced; 1 can rotel (or store brand diced tomatoes with green chili peppers); 2 tsp capers (optional); 2 cups veggie broth

Instant Pot recipesQuick & EasyVeganVegetarianHealthy one-potsLow CalorieUnder 500 CaloriesWeight-LossDairy-freeGluten-freeBowlBeans

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Vegan | Vegetarian

615 recipes

Ingredients

2 cans pinto beans, rinsed and drained
1 tsp sazon (find a vegetable based one either in the international aisle or by the company @eatloisa)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp dried oregano
1 red onion, diced
1 can rotel (or store brand diced tomatoes with green chili peppers)
2 tsp capers (optional)
2 cups veggie broth

Preparation

Add onion to a pot and stir until fragrant
Add in seasonings and a splash of water and sauté until fragrant, about 2 minutes
Add in beans, tomatoes and capers
Stir to incorporate well and add in veggie broth
Bring mixture to a simmer and reduce heat to low
Stir every few minutes to avoid sticking to the bottom of the pan and allow to cook for 15-20 minutes
Lightly mash beans with the back of a wooden spoon to thicken the broth
Adjust the liquid to your liking
Remove from stove and stir
Serve with rice and extra veggies