INSTANT POT THREE BEAN ENCHILADA CASSEROLE
Yield 6
Number Of Ingredients 16
Steps:
- Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.
- Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce. Place the lid on the Instant pot, turn the knob to sealing, press the MANUAL
- or PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.
- Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.
- Serve with all your favorite enchilada toppings as desired. Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1044 kcal, Fat 59 g, SaturatedFat 26 g, Cholesterol 100 mg, Sodium 4246 mg, Carbohydrate 87 g, Sugar 21 g, Protein 35 mg
THREE BEAN ENCHILADAS
Number Of Ingredients 9
Steps:
- Preheat oven to 350 Degrees
- Combine beans, soup, onions and chilies.
- Spoon about 1/4 cup filling onto the enter of each tortilla. Roll up each tortilla. Arrange tortillas seam side down.
- Next Spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350 degree oven for 20 minutes. Take out of the oven and remove the foil and sprinkle with cheese. Put it back into the oven until cheese is melted.
- Top with whatever you would like. My favorites are: Sour cream, tomatoes, spinach, avocado, olives and green peppers.
Nutrition Facts : Servingsize 1 serving, Calories 1589 kcal, Fat 65 g, SaturatedFat 33 g, Cholesterol 173 mg, Sodium 2134 mg, Carbohydrate 183 g, Sugar 3 g, Protein 73 mg
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