Pressure Cooker Black Bean Quesadillas
Make this black bean quesadilla recipe in your RICARDO electric pressure cooker or Instant Pot.
Ingredients
- 1 cup (200 g) dried black beans, rinsed and drained
- 1 cup (250 ml) chicken or vegetable broth
- 1 cup (250 ml) store-bought salsa
- 1 ½ cups (225 g) fresh or frozen corn kernels
- ½ cup (25 g) cilantro, finely chopped
- 8 large 10-inch (25 cm) wheat tortillas
- 3 ¼ cups (325 g) mozzarella cheese, grated
- 2 tbsp (30 ml) olive oil
- Sour cream, for serving
- Store-bought salsa, for serving
Instructions
- Place the black beans in a bowl. Generously cover with water and let soak for 12 hours or overnight at room temperature. Add water as needed to ensure the beans remain covered. Rinse and drain.
- In the pressure cooker, combine the beans with the broth and salsa. Season with salt and pepper. Cover and select the Bean function. Set the machine to cook for 30 minutes.
- Release the pressure manually, and remove the lid. Select the Steam function. Add the corn and cilantro. Continue cooking, uncovered, for 5 minutes. Adjust the seasoning. Drain if the mixture is too liquid.
Make this black bean quesadilla recipe in your RICARDO electric pressure cooker or Instant Pot.