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Instant Pot Quinoa Enchilada Casserole

Author: DD Brown
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Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Bowls, Casserole, Instant Pot, Main Course
Cuisine Mexican
Servings 6 servings
Calories 407.08 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 tbsp Earth Balance Butter
  • 2 medium red bell peppers seeded and chopped
  • 2 cups yellow onion diced
  • 1 medium zucchini chopped
  • 1/4 tsp salt to taste
  • 1 cup quinoa uncooked
  • 2 cups Quick Enchilada Sauce divided
  • 3/4 cup water
  • 2 cups corn frozen
  • 1 cup plant-based cheddar cheese shredded
  • 15 oz can of black beans drained and rinsed
  • 4 oz can of diced jalapenos heat is up to you!
  • 4 corn tortillas cut into strips
  • 1/4 cup fresh cilantro

Instructions
 

  • On the front of the Instant Pot, select SAUTE. Once warm, melt the butter and add the bell peppers, onion, zucchini and salt. Cook 5-8 minutes or until the vegetables become tender. Stir frequently.
  • Add the quinoa and cook 1 more minute to toast the quinoa. Press CANCEL.
  • Add 1 cup of the Quick Enchilada Sauce and the water. Stir to combine the flavors, then close and lock the lid. Set the venting to SEALING, and under PRESSURE COOK, select high and set the timer for 1 minute. When the timer goes off, use the natural release method (this takes about 10-15 minutes). Carefully open and remove the lid.
  • Add in the remaining enchilada sauce, and all the remaining ingredients. Mix well and serve hot.

Notes

This recipe is also great as an enchilada filling, just remove the corn tortillas strips and cheese and stuff the enchiladas instead.  Pour a little more enchilada sauce over the top and sprinkle the cheese over the top.  Bake for a few minutes to melt the cheese and whallah!

My Notes

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Nutrition with Essential Amino Acids

Nutrition Facts
Instant Pot Quinoa Enchilada Casserole
Amount Per Serving (2 cups)
Calories 407.08 Calories from Fat 89
% Daily Value*
Fat 9.85g15%
Saturated Fat 5.1g32%
Sodium 962.73mg42%
Potassium 1214.48mg35%
Carbohydrates 77.14g26%
Fiber 14.01g58%
Sugar 14.48g16%
Protein 14.7g29%
Vitamin A 1908.34IU38%
Vitamin B1 0.4mg27%
Vitamin B2 0.32mg19%
Vitamin B3 47.65mg238%
Vitamin B5 1.24mg12%
Vitamin B6 1.22mg61%
Vitamin C 77mg93%
Vitamin E 6.25mg42%
Vitamin K 16.66µg16%
Calcium 139.11mg14%
Copper 0.62mg31%
Folate 159.33µg40%
Iron 6.23mg35%
Manganese 1.32mg66%
Magnesium 154.63mg39%
Phosphorus 385.81mg39%
Selenium 6.17µg9%
Zinc 2.45mg16%
Ess-Arginine 739mg
Ess-Histidine 351mg
Ess-Isoleucine 516mg
Ess-Leucine 1002mg
Ess-Lysine 722mg
Ess-Methionine 232mg
Ess-Phenylalanine 629mg
Ess-Threonine 455mg
Ess-Tryptophan 141mg
Ess-Valine 640mg
* Percent Daily Values are based on a 2000 calorie diet.