Best 3 Instant Pot Three Bean Enchilada Casserole Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our versatile Instant Pot Three-Bean Enchilada Casserole. This delectable dish combines the goodness of three types of beans – black, pinto, and kidney – with a savory enchilada sauce, tender corn, and a medley of spices. Served with a generous topping of melted cheese, this casserole is a symphony of textures and flavors that will delight your taste buds. The recipe offers two variations to cater to different dietary preferences: a traditional meat-based version and a vegetarian alternative brimming with flavorful vegetables. Whether you're a meat lover or a veggie enthusiast, this recipe has something for everyone. Embark on a culinary journey with us and discover the perfect blend of Mexican heritage and culinary innovation.
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INSTANT POT MEXICAN CASSEROLE
Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious! NOTE: This recipe has worked fine for me on multiple occasions and has worked for many others, but some readers have reported issues with "burn" warnings. The directions were updated on 1.22.19 to try to help offset the burn warning for new Instant Pot owners (late 2018 and beyond). If you have a newer Instant Pot model (which registers "burn" warnings more easily), I recommend adding 1 full cup of water. Also, be sure to rinse your rice first and fully remove any stuck-on bits of food from the bottom before sealing the pot as the recipe directs.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
- Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
- Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.
Nutrition Facts : ServingSize 1 (of 6), about 1 1/2 cups without extra toppings, Calories 437 kcal, Carbohydrate 47 g, Protein 27 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 64 mg, Fiber 9 g, Sugar 9 g
INSTANT POT THREE BEAN ENCHILADA CASSEROLE
Yield 6
Number Of Ingredients 16
Steps:
- Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.
- Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce. Place the lid on the Instant pot, turn the knob to sealing, press the MANUAL
- or PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.
- Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.
- Serve with all your favorite enchilada toppings as desired. Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1044 kcal, Fat 59 g, SaturatedFat 26 g, Cholesterol 100 mg, Sodium 4246 mg, Carbohydrate 87 g, Sugar 21 g, Protein 35 mg
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
Tips:
- To save time, use canned beans instead of dried beans.
- You can use any type of enchilada sauce you like. If you want to make your own, there are many recipes available online.
- If you don't have an Instant Pot, you can make this recipe in a slow cooker on low for 6-8 hours.
- Serve with your favorite toppings, such as sour cream, cheese, guacamole, and salsa.
Conclusion:
The Instant Pot Three-Bean Enchilada Casserole is a quick and easy meal that is perfect for busy weeknights. It's also a great way to use up leftover beans and rice. This casserole is packed with flavor and is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy meal, give this recipe a try.
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