Instant Pot Quinoa Enchiladas

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 Quinoa Enchiladas 

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

  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. 

For The Full Instructions, Visit The Full Recipes (Thank You):

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