Instant Pot Black Beans

Sandra Sells — Thu, 05 May 2022 22:41:40 +0000

Simple, healthy, and kid friendly meals are a must when you are a busy family. My children absolutely devour a bowl of this instant pot black beans and rice. We have truly made this a weekly staple. My son loves to squeeze his own limes on top and sprinkle on a little salt. I believe that you can teach your kids what food is normal in your family. Children can be extremely picky when it comes to dinner time. I find it’s just about offering them what is cooked and making no other options available. We have a rule that you must try everything; We call it our “two-bite rule”. Because black beans and rice are something we have made since the kids were babies, it has not been an issue. Of course, they love their nuggets and fries now and then, but we really try to give their bodies and taste buds a variety of foods that are good for them. As we know black beans are loaded with iron, antioxidants, fiber, protein, and good carbohydrates. Easy Household Recipes I have a few recipes that are loaded with nutrients, super easy, and on repeat at my house. One being quinoa cooked in chicken stock with a delicious tomato sauce and served with meatballs. Another recipe that I truly love, which takes a little bit more effort but is a very rich dinnertime experience, is a roasted sheet pan dinner. For this one, I preheat the oven to 400℉ and take 3-4 large chicken breasts (bone in, with skin) and place them on a large sheet pan. I then surround the chicken with cubed white or sweet potatoes, Brussel sprouts, and large chunks of onion. To season, I drizzle the ingredients with olive oil and sprinkle them with garlic powder, Italian seasoning, paprika, salt, and pepper to taste. I then place the pan in the preheated oven and roast the meal for about 40-45 minutes, depending on the level of crispiness I want. Another great meal is our Shepherd’s Pie—you have to try it! And this next meal is an absolute favorite in my family—black beans and rice! Black beans and rice are a menu item that many people are familiar with. It crosses many cultural boundaries and can be as flavorful as the cook desires. It has a reputation for being a simple meal that is very cost efficient and packs a lot of nutrition. Recipe I have come up with the most “set it and forget it” black bean meal I have ever made. It only requires three ingredients and my Instant Pot. I put a large 32 oz bag of dried black beans, a 24 oz jar of my favorite salsa, and 72 oz of water (just fill the jar of salsa with water 3 times) in the Instant Pot, and then set it to pressure cook on high for 45 minutes. That’s it! I do make white rice with toppings to go along with the black beans, but it is still so simple. For vegetarian and vegan diets, this is a great protein rich meal. We sometimes top the beans with squeezed lime juice, a little salt, sour cream, or some shredded cheddar cheese. Alternatively, you can add the lime juice, salt, and a little vegan mozzarella cheese. This recipe is versatile and can be adapted to your preference. If you want the black beans a little runnier you can add more water or chicken stock to your desired liking. Personally, I don’t even add salt to this; the salsa does all the work. I tend to lean towards a mild salsa because of the kids but the spicier the better in my book. If you want to add a little more heat you can even cut up some pepperoncini peppers and add them to the Instant Pot (they are a great addition). Here is a great tip for added spice and flavor: splash some vinegar in the Instant Pot as some of the liquid. The vinegar will surprise your taste buds. I also have a friend that uses whiskey in her black beans. What can I say, be creative!

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Simple Enchiladas

Sandra Sells — Mon, 07 Mar 2022 18:25:42 +0000

The cat is out of the bag. The secret is out. Alert the media! Enchiladas have arrived at the Sells house. One of my husband’s favorite dishes is a giant plate of enchiladas. Kodi’s mom has made enchiladas for years and they will forever hold a special place in his heart. I thought that I would give them a try and adapt the recipe to the busy household that we live in. When I served them up for dinner and I got a thumbs up from Kodi and that was all I needed! There are some very amazing homemade and from scratch recipes out there, and a definite winner is the one from his mom, but my intention was for them to be quick, simple, and, most importantly, delicious! However, they had to pass the eyes of the enchilada critic in my house. There are two ways to start, one is to purchase an already made roasted chicken and shred it, the other is to go the route I did and put my Instant Pot pressure cooker to good use. If using an Instant Pot, pour one 32 oz carton of unsalted chicken broth in the cooker, and then add 2-3 chicken breasts and a ½ packet of Siete Taco Seasoning. Set the time to 8-10 minutes on high pressure. Allow the pressure to naturally release. Remove the chicken breasts from the pot and shred the chicken on a large plate. Sprinkle the rest of the Siete Taco Seasoning and 1/3 a cup of the stock from the Instant Pot over the chicken to moisten. Set the chicken aside. The enchilada recipe In a large casserole dish, pour enough Siete Enchilada Sauce to lightly cover the bottom of the dish, and then set up your assembly line of ingredients. First, pour the rest of the enchilada sauce on a large plate or in a wide bowl, and then set your shredded cheddar cheese and chicken in the line. You will need to warm the corn tortillas for about 30 seconds in a tortilla warmer or under a dampened paper towel in the microwave, but warm only half of the tortillas at a time. The reason for warming the tortillas is to keep them from crumbling so you can easily roll them. Drench each warmed corn tortilla in the enchilada sauce, and then fill each one with about one heaping tablespoon shredded chicken and ½ tablespoon cheese. Roll each tortilla and place them in a row in your casserole dish. You should be able to make about 10-12 enchiladas with the amount of enchilada sauce in one jar. You will more than likely have left over shredded chicken, depending on their size. Once you have filled the dish with the rolled enchiladas you can spread one light layer of your favorite salsa on top (about 1/2 cup). Sprinkle more cheddar cheese, to your personal liking, right on top, and then bake the enchiladas at 350 degrees Fahrenheit for 25-30 minutes. If you would like the cheese to be extra browned, you may consider using the broiler. Serving the enchiladas We served our enchiladas with yellow rice and black beans. For toppings we like to use feta cheese, cilantro, and a salsa verde aioli that we make to brighten up the flavors. You can always replace the feta for a Mexican style cheese like cotija. For a simple sauce that we make right in our Vitamix blender, combine 3 tablespoons avocado oil mayo, ½ cup salsa verde, the juice of one lime, and ¼ cup or good handful of cilantro, and then blend them until emulsified. We served the sauce on the side, but feel free to pour it right on top. This was a delicious enchilada recipe and really hit the spot. Thanks to a few good quality made store bought items, you can create a simple and no fuss enchilada recipe. It’s sure to be a winner. Let us know what you think!

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black beans Archives - Simply Sells Kitchen

Instant Pot Black Beans

Simple Enchiladas