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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.

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