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Instant Pot Vegetable Enchilada Casserole
SERVES 4-6 | FINISH IN 35 minutes


Instant Pot Vegetable Enchiladas! This casserole is a perfect, healthy weeknight meal. Filled with vegetables, beans and rice, this recipe has plant-based protein and easily gluten-free. If you love the taste of enchiladas, but hate the work then this recipe is for you! Serve as is or as an enchilada filling.

Ingredients
  • 1 tbsp. olive oil
  • 2 bell peppers, chopped
  • 1 medium white or yellow onion, chopped
  • 1 medium zucchini, chopped
  • 1 tsp. Chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground oregano
  • 1 c. uncooked rice
  • 1 1/2 c. water
  • 1 1/2 c. Sky Valley Red Enchilada Sauce, divided
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained and rinsed
  • 1 (4 oz.) can diced jalapeños
  • 1/4 c. chopped fresh cilantro
  • 4 corn tortillas, sliced into strips
  • 1 c. shredded cheddar cheese
Directions
  1. Turn on the Instant Pot/Pressure Cooker and hit the sauté button. Add the olive oil, bell peppers, onion, zucchini, and a pinch of salt and freshly ground black pepper. Cook, stirring often, until vegetables are soft, about 5 minutes.
  2. Add in the uncooked rice and cook another minute, until just toasted. Press the cancel button to turn off the heat and add in 1 1/2 cups water and 1 cup of the enchilada sauce. Cover and cook at low pressure for 12 minutes (or use the Rice Setting on Instant Pot.)
  3. When done, turn the valve to venting and let the pressure come down. Remove the lid and immediately stir in the black beans, corn, jalapeños, cilantro, tortillas, cheese and remaining 1/2 cup enchilada sauce. Stir, then place the cover back on to melt the cheese
  4. Serve hot, with extra Enchilada sauce, if desired.

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