BAJA BEAN TACOS: LA Life Magazine Recipe

LA Life Magazine presents this signature preparation of BAJA BEAN TACOS. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• ½ cup onion, chopped (1 medium)
• 1 tablespoon vegetable oil
• 1 can (15-16-ounce) kidney beans
• 1 can (15-16-ounce) pinto or black beans
• 2 teaspoons chili powder
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder, or dry or fresh minced garlic
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• 12 6-inch corn or flour tortillas
• 1½ cups lettuce, shredded
• ¾ cup tomato salsa
• ¾ cup sour cream or yogurt

Step-by-Step Instructions

1. 1. **Sauté Aromatics & Meat:** Press **Sauté**. Brown onions, peppers, garlic, and meats for 4 minutes until fragrant.
2. 2. **Deglaze:** Add 1/2 cup broth and scrape the bottom of the pot with a wooden spatula.
3. 3. **Layer Canned Beans & Seasonings:** Drain and rinse canned beans. Add to pot with remaining broth and spices.
4. 4. **High Pressure:** Seal lid and cook on **Manual / High Pressure for 10 minutes**.
5. 5. **Pressure Release:** Perform a **10-Minute Natural Pressure Release (NPR) then Quick Release**.