Eudaemonius posted a photo:

Eudaemonius posted a photo:

Eudaemonius posted a photo:

Eudaemonius posted a photo:

Eudaemonius posted a photo:

Eudaemonius posted a photo:

Much quicker than take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker. Quick-pickled onions and shredded cabbage add crunch and extra nutrients.

Active time: 15 minutes | Total time: 40 minutes

Pressure Cooker Chicken Adobo Tacos

Ingredients

• 1 cup water
• 3 tbsp white wine vinegar
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/2 medium red onion, thinly sliced
• 1 1/2 lb boneless, skinless chicken thighs, fat trimmed
• 1/2 cup fresh tomato salsa
• 1/4 cup low-sodium chicken broth
• 1 chipotle pepper in adobo, chopped
• 1 tsp cumin
• 1 tbsp cornstarch
• 8 (6-inch) corn tortillas, warmed
• 2 cups red cabbage, finely shredded

Directions

In a small saucepan, combine water with the vinegar, salt and sugar. Bring to a boil over high heat. Place the onion in a medium nonreactive container and pour the pickling liquid over the top. Let stand at room temperature while preparing the taco filling.

In the Instant Pot or electric pressure cooker, combine the chicken thighs, salsa, broth, chipotle pepper, and cumin. Lock the lid, select the pressure cook function, and adjust to high pressure. Ensure the steam valve is in the sealing position and the keep-warm setting is off. Cook for 8 minutes, or until the chicken reaches an internal temperature of 165°F.

When the cooking time is up, let the pressure naturally release for 5 minutes, then carefully quick-release the remaining pressure Transfer the chicken to a cutting board and chop. Select sauté and adjust to high heat. In a small bowl, mix the cornstarch with 1 tbsp water and stir into the pot. Simmer until thickened and bubbly, about 2-3 minutes, then pour over the chicken.

Drain the pickled onions. Fill the tortillas with the chicken and top with cabbage and pickled onions. Serve immediately.

Serves: 4 | Serving Size: 2 tacos, stuffed with 3/4 cups chicken, 2 tbsp pickled onions and 1/2 cup cabbage

Nutrition (per serving): Calories: 365; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 160mg; Sodium: 720mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 7g; Protein: 37g

Nutrition Bonus: Calcium: 7%; Iron: 16%; Potassium: 615mg; Vitamin A: 13%; Vitamin C: 40%

Originally published: June 7, 2018; Updated May 2026

The post Pressure Cooker Chicken Adobo Tacos appeared first on MyFitnessPal Blog.

Somehow, my calendar has gone from slow winter evenings to fully booked days—work plans, dinners, workouts, and a to-do list that never really ends. I’m not complaining (it’s all things I love), but it does mean I need dinners that can keep up.

I’ve never been a meal-prep person, but I do rely on a few simple components that I can make ahead and use throughout the week. Enter: these crispy baked black bean tacos. They come together fast, feel satisfying, and hinge on a smashed black bean filling you can prep in advance and turn into dinner in minutes. (Win. Win. Win.)

Ingredients for Crispy Black Bean Tacos

The beauty of these tacos is that they rely on ingredients you probably already have—or can grab in one quick trip. Nothing complicated, just a handful of pantry staples that alchemize into something far more satisfying than they should be. Work smarter, not harder, folks!

• Onion. Adds a subtle sweetness as it cooks down and builds the base of flavor.
• Garlic. For depth. Optional, but is garlic ever really optional?
• Tomato paste. A small amount goes a long way in adding richness and that savory, slow-cooked flavor.
• Chipotle in adobo. Smoky, a little spicy, and what makes these taste like more than just beans.
• Taco seasoning. You could pull individual spices, but this is my favorite shortcut.
• Salsa. Another shortcut that works. It adds flavor, texture, and saves you from extra chopping.
• Black beans. The base of it all. Pinto or kidney beans work too, but black beans hold up best here.
• Cheese. Go for something that melts well and has a little sharpness.
• Tortillas. I usually reach for flour, but corn works just as well—use what you love.

How to Prepare These Crispy Baked Black Bean Tacos

The best part of this recipe is that the filling can be made days in advance. When you’re ready to eat, all that’s left is assembling and crisping the tacos. The black bean filling is deeply savory and smoky, and honestly works far beyond tacos. Use it for nachos, grain bowls, or anything that needs a little extra substance during the week.

Build Flavor First (It Matters)

This is where the magic happens. Trust me, it’s worth taking a few extra minutes here.

• Start with the onions. Cook them until soft and just golden. This adds a subtle sweetness and gives the filling that cooked-all-day flavor.
• Cook the tomato paste. Let it deepen to a brick red before moving on. This removes any sharpness and adds richness.
• Bloom the spices. Stir them into the aromatics and let them get fragrant. It’s a small step that makes a big difference.

Get the Texture Right

The goal: thick, scoopable, and not watery (so your tacos stay crisp).

• Use the bean liquid. Add the beans with their liquid—it keeps everything creamy without needing anything extra.
• Mash as you go. Use the back of a spoon to smash the beans in the pan. Cook until the mixture thickens and the excess liquid cooks off.

Assemble + Crisp

• Layer strategically. Add cheese to the edges of the tortilla so it crisps directly against the pan.
• Don’t skip the second layer of cheese. Once cooked, open the tacos slightly and add a bit more cheese. Let it melt slowly for that perfect finish.

How to Get Them Extra Crispy

• Let the pan do the work. Don’t move the tacos around too much. Give them time to sit and develop that golden, crispy edge.
• Cheese goes on the edges. Let a little cheese spill out onto the pan—it crisps up and creates that perfect, lacy texture.
• Don’t overcrowd the pan. Cook in batches if you need to. Too many tacos at once = steam, not crisp.

What to Serve with These Crispy Baked Black Bean Tacos

These tacos absolutely hold their own, but if you’re making a night of it, this is where it gets fun. Think: a simple taco bar with a few really good sides.

• Guacamole. You can’t go wrong here. Keep your guac classic, or go for something a little more interesting, like this Indian street corn-inspired version.
• Avocado crema. My go-to recipe. It’s smooth, bright, and makes everything taste better.
• Salsa. If you’re not making your own, a really good store-bought option is more than enough.
• Corn salad or chopped salad. Something crisp and fresh to offset the richness and bring everything together.

Print

The post For a Simple Weeknight Dinner, Try These Crispy Black Bean Tacos appeared first on Camille Styles.

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