Get ready to transform your dinner routine with these mind-blowing Instant Pot Quinoa Enchiladas that promise to tantalize your taste buds and revolutionize your meal prep! Imagine a protein-packed, vegetarian dish that combines the hearty goodness of quinoa with the bold, spicy flavors of traditional Mexican cuisine - all prepared with minimal effort and maximum deliciousness. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves incredible meals that come together in under an hour, these enchiladas are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained
- 1 cup corn
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Add rinsed quinoa, vegetable broth, cumin, chili powder, and a pinch of salt to the Instant Pot inner pot. Stir to combine ingredients evenly.
- Close the Instant Pot lid, set valve to sealing position, and cook on high pressure for 12 minutes.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release of remaining pressure.
- Fluff quinoa with a fork and mix in drained black beans and corn, creating the enchilada filling.
- Warm corn tortillas briefly to make them more pliable for rolling.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with quinoa mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
- Optional: Sprinkle additional cheese on top if desired.
- Bake in a preheated oven at 375°F for 10-15 minutes until edges are crispy and sauce is bubbling.
- Let cool for 5 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices.
Tips
- Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Use vegetable broth instead of water for an extra flavor boost in your quinoa.
- Warm tortillas briefly before rolling to prevent cracking and make them more pliable.
- Don't overfill your tortillas - this can make rolling difficult and cause them to break.
- For a crispy top, consider broiling the enchiladas for 2-3 minutes after baking.
- Experiment with different beans or add roasted vegetables to customize your filling.
- Let the enchiladas rest for a few minutes after baking to help them set and make serving easier.
- Garnish with fresh herbs like cilantro or green onions for a burst of freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
