Instant Pot Quinoa Enchiladas

Fast–just 5 minutes or so of hands-on time. Tasty, easy, healthy, inexpensive and gluten free! No canned enchilada sauce here–just all the flavor of it. Serve on a plate or in a bowl with toppings, on top of a salad, or in a tortilla shell.
QUICK LOOK
Prep: 5 minutes
Pressure: 6 minutes
Natural Release: 10 minutes
TOTAL TIME: 21 minutes
Yield: About 6 cups

Ingredients

  • 1-8 ounce can tomato sauce
  • 2-1/2 cups water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup quinoa, rinsed
  • 4 jalapeño rings from a jar or can (diced), OR 1 Tablespoon diced fresh jalapeño (seeds and ribs removed) OR 2 Tablespoons diced canned green chiles
  • 1 can black beans, rinsed
  • 1/2 pound cooked meat, chicken, pork or ground beef or shredded beef (OPTIONAL)

Directions

  1. MIX the first 11 ingredients together in the Instant Pot.
  2. COOK on high pressure for 6 minutes. Allow pressure to release naturally for 10 minutes. After 10 minutes release the remaining pressure.
  3. ADD the black beans and meat (if desired) and stir.
  4. COVER until ready to serve–the quinoa will swell and thicken the enchiladas as it cools.
  5. CONFIDENCE GAINED!

Topping Ideas

  • Avocado or guacamole
  • Sour cream
  • Tortilla chips
  • Cilantro
  • Cabbage cilantro mixture
  • Ranch dressing
  • Salsa
  • Cheese such as: Queso Fresco, Cheddar, Pepper Jack
  • Fresh lime juice