December 27, 2017
Instant Pot Quinoa Enchiladas

Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! #mexican #dinner #recipe #healthy #glutenfree #vegetarian #quinoa #weeknight | www.delishknowledge.com

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?

Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! #mexican #dinner #recipe #healthy #glutenfree #vegetarian #quinoa #weeknight | www.delishknowledge.com

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.

Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! #mexican #dinner #recipe #healthy #glutenfree #vegetarian #quinoa #weeknight | www.delishknowledge.com

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.

Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! #mexican #dinner #recipe #healthy #glutenfree #vegetarian #quinoa #weeknight | www.delishknowledge.comInstant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! #mexican #dinner #recipe #healthy #glutenfree #vegetarian #quinoa #weeknight | www.delishknowledge.com

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! 

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Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! #mexican #dinner #recipe #healthy #glutenfree #vegetarian #quinoa #weeknight | www.delishknowledge.com

Instant Pot Quinoa Enchiladas

  • Prep Time: 12 minutes
  • Cook Time: 16 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Category: instant pot, dinner, healthy, vegetarian
  • Method: instant pot, pressure cooker
  • Cuisine: Instant pot, mexican inspired, american

Description

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!


  • Prep Time: 12 minutes
  • Cook Time: 16 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Category: instant pot, dinner, healthy, vegetarian
  • Method: instant pot, pressure cooker
  • Cuisine: Instant pot, mexican inspired, american
  • Prep Time: 12 minutes
  • Cook Time: 16 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Category: instant pot, dinner, healthy, vegetarian
  • Method: instant pot, pressure cooker
  • Cuisine: Instant pot, mexican inspired, american
Scale

Ingredients

Homemade Enchilada Sauce: 

  • 3 tablespoons oil (I use canola)
  • 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)

Enchilada Ingredients:

  • 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

Instructions

  1. 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.
  2. 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!)
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Instant Pot Enchilada Casserole. Yummy, vegetarian and gluten-free! Cooked quinoa, beans, corn and corn tortillas in a homemade enchilada sauce. Delicious! #mexican #dinner #recipe #healthy #glutenfree #vegetarian #quinoa #weeknight | www.delishknowledge.com

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Meet Alex Caspero

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.

36 comments
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  1. This is a fabulous recipe. Made it for our friend who’s vegan. We had leftovers and I added some chorizo and used it to make nachos. Wonderful versatility with the leftovers!

  2. I’d love some clarification on the last step:

    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.

    Once you remove the lid, isn’t the pressure already subsided? What takes 15 minutes?

    • Hi Ed. You are right! That last step is confusing. You’ll want to wait 15 minutes after the 1 minute at high pressure. Then, remove the lid and add in all of the other ingredients. I say “immediately” because you want the ingredients in the IP to still be hot so everything that’s added gets cooked from the steam.

  3. Despite taking precautions so that I didn’t get the burn message I still got it. I tried to make sure the liquids were on the bottom and I even transferred the sautéed food to a dish and rinsed out the pot before adding everything back before setting it to pressure cook. Now I am in the middle of trying to figure out how to get the quinoa cooked and the meal ready to eat with the extra liquid I had to add.

    I feel there is a solution but the recipe needs to be revisited/rewritten to deal with this burn issue.

  4. No burn error. After reading the comments, I made extra sure to NOT let the tomato/enchilada sauce touch the bottom of the insert. Since my sauce was a bit cool by the time I added it, I was able to pour it on top of the water/veg/quinoa mixture and it stayed sitting on top. Didn’t stir, close, and everything came to pressure nicely. I’ve found this to be a cardinal rule of IP cooking, don’t let tomato sauces touch the bottom. Hope this helps others. Thx for the recipe! It made a lot so we have a ton left to eat throughout the week which I always appreciate.

  5. This looks delicious! I would like to make it tonight, can it be made in the Insta pot using dried black beans? can this be done in the insta pot changing cooking times or should I cook the beans apart? thanks so much! It would be great if can be done all in the insta pot

    • I don’t know if dried beans would work; because of the tomato sauce, the recipe might burn if cooked too long. Black beans take about 25 minutes to cook and then 15-20 minutes natural release. If you try it, let us know!

  6. I made this tonight and it turned out great. Like the comments above my IP gave me the burn error twice and was never fully able to reach pressure. Not sure why it kept burning. I just kept adding more vegetable stock.

  7. I got the burn noticed twice! I’m making it as we speak and have given up on getting it through the cycle. I added 1 cup each time I got the burn notice with no luck. Since the quinoa is cooked now, I’m moving on to adding the rest of the ingredients.

    • Hm, sorry about that Maria- since the quinoa is already cooked, then I’d recommend just adding the rest of the ingredients and cook on “warming” until heated through. Should still taste great. Let me know how it turned out.

  8. I made these last night and also got the dreaded “burn” noticed. I canceled, stirred up as much as I could from the bottom, and added more liquid (in my case chicken stock). I didn’t measure, but I’m guessing about 1/2 to 3/4 cup more. Stirred really well again and started the pressure cook over. It worked that time! This was really good! And I super impressed that I made my own enchilada sauce (also tripled as per your suggestion). I wonder if this freezes well? I have been having so much fun with my IP that I have a ton of food!

    • Heather – I froze some of the first batch I made and it reheated really well. Making more now so I can freeze up some again! Got the burn notice again today as I was making it. Wish I could figure out what’s up with that. Kinda frustrating.

    • Hi Heather- I’ve never gotten the “burn” notice before- I wonder if it’s just certain models of the IP? So glad to hear that it eventually worked out for you! We love that enchilada sauce and it freezes well. I haven’t tried freezing this mixture together before, but I think it would work out. I usually freeze our leftovers and then eat them again in 2-3 weeks; you might just need to add extra sauce/cheese as you reheat it.

  9. OMG, So Good! First batch I made with your enchilada sauce. 2nd batch I made with trader Joe’s enchilada sauce and added black olives. A little spicier but still delicious! Topped both with vegan sour cream and avocado! Definitely adding it to my recipe arsenal.

  10. Just wanted to share my experience, as I came looking to the comments because I thought I had messed up. I just made this to use as enchilada filling for this weeks meal prep. Just as Kiera, I also got the burn error. My IP wasn’t up to pressure so I pulled the cover, added about 3/4 cup of water and stirred it in. Started the IP over. The burn error came up again and immediately changed over to the pressure cook cycle. My IP took 32 minutes to release the pressure, likely because I added more water. Once I opened the IP, the consistency looked nothing like your photos. I added in the beans and corn and everything, and then added in the remaining enchilada sauce and the consistency looked good. Tastes good, but I’m going to have to work on this one to get it to come out correctly.

  11. I got the burn error twice when it tied to make this. It still turned out okay, but my instant pot never completed its normal cycle. It was delicious, though!

    • Hi Kiera, hm, I’m sorry you got an error. I didn’t even know that the IP had a burn error!? I know when I’ve made things with tomato sauce it will scorch, but this has enough liquid in it to cook through. Glad it all worked out!

  12. If you wish to avoid the tomatoy taste of canned enchilada sauce, read the label and avoid those that include tomato paste or tomato sauce. In most Mexican sauces, particularly those made in Mexico, the sauces are made not from tomatoes, but exclusively from chilies. Again, read the labels and avoid those with tomato sauce to avoid that potential taste all together. I also refer to the sauce above that uses tomato and would hope she would use a sauce free of tomato.

    • I made this tonight and everyone approves! My husband even said he liked it better than our regular turkey tacos which happen to be one of his favorite meals!

          • I am also getting the burn notice when I try to bring the pot to pressure. Did anyone find a solution?

          • When did you get your Instant Pot? Mine is a few years old and I’ve never gotten a burn message. I’ve also made this recipe a dozen times and it always works great… However– I’ve read on several comment boards that newer IPs are much more sensitive to burning/bringing a recipe to pressure. Typically, when sugary foods touch the bottom of the IP, then it’s more likely to burn. There isn’t a “sugary” ingredient in this dish, but there is a tomato-based sauce which is likely what’s causing the issue. Therefore, the only work around I see is to cook it at pressure without the enchilada sauce, then release and add the sauce in with the rest of the ingredients. There should be enough steam in the pot to cook the sauce, or you could keep it on and cover for a few minutes to heat everything up/melt the cheese.

          • Hi Trent; make sure that your valve is set to sealed and not vent when you put the pot on. Do you have a new IP by chance? For whatever reason, I’ve been hearing of new IP pots giving the “burn” error, even on tried and true recipes. After sauteing, be sure to fully deglaze the pot bottom then scrub the flavorful brown bits off with a wooden spoon. You don’t need to discard the flavorful brown bits but if any are stuck on, then your IP might think that food is burned on and won’t come to pressure.

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