Another weeknight dinner brought to you by the Instant Pot.
What do we call this? It’s got all the flavors of enchiladas, but it’s definitely not enchiladas. No rolling, no filling, no baking. Just throwing all of the ingredients in the pressure cooker and in 25 minutes, dinner is served.
This base is so incredibly delicious, you might decide to eat it straight from the pot. Or, you might decide that you do want enchiladas after all and will use the filling in corn tortillas. That’s the beauty of this meal, it’s completely customizable depending on how you want to eat it.
We did both. A cook once, eat twice approach. Enchilada bowls the first night, then I tucked the leftovers into corn tortillas and baked them with more sauce and cheese the second night. Enchiladas two nights in a row? What could be better?
I’m including my recipe for a homemade enchilada sauce, which I feel really elevates the entire dish. If you’ve found a canned version of enchilada sauce that you like, tell me. I’ve tried so many only to be disappointed in the overall taste. They are either too tomato-y, too bland, or lacking any real flavor.
Mine includes a hefty dose of spices, including a little cinnamon for warmth and depth. I know it’s an extra step for a weeknight meal, but I think the additional ten minutes are worth it. Or, do what I do- triple the sauce recipe, then freeze for whenever you need extra enchilada sauce without the additional effort.
Cook the quinoa in the sauce, then add in the rest of the ingredients after the pressure is released. Adding the beans and corn last will prevent them from turning to mush while pressure cooking.
Right before serving, stir in chopped corn tortillas (if using) and shredded cheddar cheese (if desired.) While I haven’t tried it, I think drizzling in my vegan cheese sauce would be an awesome dairy-free alternative.
That’s it! Super easy, super delicious, everything you could want in a weeknight dinner.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Instant Pot Quinoa Enchiladas! This casserole is a perfect, healthy weeknight meal. Filled with vegetables, beans and quinoa, this recipe has plant-based protein and easily gluten-free. Serve as is or as an enchilada filling. Instructions for slow-cooker in notes!
3 tablespoons all-purpose flour (see notes for GF version)
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 (15 ounce) can crushed tomatoes
1 cup water (or vegetable broth)
2 bell peppers, chopped
1 medium onion, chopped
1 cup enchilada sauce (from above recipe)
1 medium zucchini, chopped
1 cup uncooked quinoa
3/4 cup water
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained and rinsed
1 (4 ounce) can diced jalapeños
1/4 cup fresh cilantro
4 corn tortillas, cut into strips
1 cup shredded cheddar cheese
Make the enchilada sauce: heat the oil in a medium saucepan over medium heat. Stir in the flour and cook until golden brown, about 3-4 minutes stirring often.
Add in the rest of the spices: chili powder, cumin, garlic powder, oregano, salt, cinnamon, cayenne and stir another minute until toasted. Whisk in the crushed tomatoes and water and stir until thickened, about 5-7 minutes. Remove 1 cup of the sauce and set the rest aside for drizzling over finished dish or for later. (This sauce freezes beautifully!)
Turn the Instant Pot on and hit the saute button. Add the bell peppers, onion, zucchini and a drizzle of olive oil and pinch of salt. Cook, stirring often, until vegetables are soft. Add in the uncooked quinoa and cook another minute or two until just toasted.
Press the cancel button on the Instant Pot and add in the water and 1 cup of the enchilada sauce. Cover and cook at high pressure for 1 minute, then let the pressure come down naturally.
Remove the lid and immediately once pressure has subsided (about 15 minutes) then stir in the black beans, corn, jalapeno, cheese, cilantro and corn tortillas. Serve hot, with extra enchilada sauce if desired.
I haven’t tried gluten-free flour in my sauce before, but it may work. If not, I suggest purchased gluten-free enchilada sauce instead.
I love this dish as a messy casserole, but you can also serve it as an enchilada filling. Cook as is, but don’t add in the corn tortillas. Spoon filling into tortillas, roll and cover with remaining enchilada sauce and shredded cheese. Bake for 10-15 minutes until hot and cheese has melted at 400 degrees F.
Yes, you can make this in the slow-cooker. Saute onion, bell peppers, zucchini on stovetop with a bit of olive oil until vegetables are tender. Add to the base of the slow cooker along with 1 cup water, quinoa, 1 cup enchilada sauce, black beans, corn and diced jalapenos. Cook on low heat for 5-6 hours. Just before serving, stir in the shredded cheddar cheese, cilantro and tortillas. Serve with extra enchilada sauce.
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.