I changed the spices in my Cauliflower Tacos and made Vegan CHORIZO! Which happens to go perfectly with my Instant Pot Charro Beans. Talk about a match made in heaven!
Rinse and pick over beans and add them to your Instant Pot. Add chopped onion, green bell pepper, garlic, and jalapeno.
Add broth and beer and stir to combine.
Add tomatoes to center (DO NOT STIR) and attach lid. Set to SEALING.
Pressure cook on HP for 45 minutes. Allow to vent naturally when finished.
Add riced cauliflower, diced mushrooms, and chopped walnuts to a bowl.
Add vinegar and mix well.
In s small bowl - whisk the spices together until mixed, then stir into cauliflower. Stir to make sure everything is evenly coated.
Place 'chorizo' onto a parchment lined baking sheet and bake for 30 minutes. Stir when finished and then bake for an additional 15 minutes.
When beans have finished and lid is removed, carefully stir Chorizo into the beans and mix well. Season with salt and pepper.
Garnish with chopped cilantro, a squeeze of lime, additional jalapenos, or vegan sour cream.
Tips are always welcome!