For this meal I had a two-step process because I used dried beans and used my Power Pressure Cooker XL to cook the beans first (see instructions below for the beans as well), then proceeded with the main dish. You could make the beans ahead of time or just use a can of refried beans if you like. Either way this is a super easy and tasty recipe. Experiment with the spices to get just the right flavor for you!
What you’ll need:
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- Bell pepper, diced
- 1 1/2 TBS olive oil
- 6oz dried kidney beans (or 1 can of refried beans)
- 1 can diced tomatoes, drained
- 1 can Enchilada Sauce
- 6 medium Flour Tortillas
- 1 Cup Mexican Blend (or Cheddar) shredded cheese
- Spices as desired (red pepper flakes, chili powder, cumin, oregano, etc.)
- Baking dish
Directions for Dried Beans:
- Place 1lb. of dried beans (I used kidney beans, but you could use black or pinto) along with 5 1/2 cups of water and 1 cube of vegetable bouillon.
- Cook on manual for 45 mins. Many InstaPot recipes say 25-30 mins for dried beans but my pressure cooker needed 45 mins to fully cook the beans.
- Divide in half and blend 1/2 of beans with a little bit of the liquid in blender, processor or with hand blender.
- Save remaining beans for another recipe or use to double this one.
Directions for Enchiladas:
- Pre-heat oven to 350º.
- Saute onion and garlic in oil until the onions become translucent.
- Add bell pepper and continue to sauce until soft and fragrant.
- Stir in diced tomatoes until warmed through.
- Add spices as desired. (You could also substitute a can of Rotel for a spicy tomato blend)
- Add blended beans to the mixture. Combine well and heat through.
- Evenly divide the bean mixture between the tortillas and roll up. Place the enchiladas seam side down in a baking dish.
- Pour sauce evenly over all enchiladas.
- Sprinkle evenly with cheese.
- Bake for 30 mins or until bubbling.