This flavorful, fast three bean enchilada casserole is a delicious, nutritious meal made in the Instant Pot.
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Mexican dishes are one of my favorite things to eat, but I am kind of picky about them. I need there to be a lot of flavor with a little bit of kick and this vegetarian Instant Pot recipe does it perfectly. Not to mention, I secretly enjoy almost anything in a casserole. No need for extra side dishes and less to clean up. It sounds like a win-win in my book!
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Recipe Ingredient Notes
To make this three bean enchilada casserole recipe, you need the following ingredients:
- Olive Oil
- Red Bell Pepper
- Green Bell Pepper
- Yellow Onion
- Green Enchilada Sauce
- Taco Seasoning
- Rice
- Water
- Zucchini
- black Beans
- White Beans
- Pinto Beans
- Corn
- Cilantro
- Tortillas
- Colby Jack Cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
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How to Make Three Bean Enchilada Casserole
- 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!
Recipe Notes
- If you want to know how to make homemade corn tortillas, we love this Simply Recipes tutorial.
- If you use brown rice instead of white rice, it can significantly alter the taste and cook time of the recipe.
- For casserole toppings, we suggest the following: avocados, pico de gallo, shredded lettuce, sour cream, salsa, or chopped jalapeños. Please note that toppings can alter the nutritional information of the recipe.
- To store leftovers, once the casserole has cooled completely, place in a shallow, airtight container for 4 to 5 days.
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Enjoy More Delicious Meatless Meals
Meatless doesn’t have to mean that it isn’t full of flavor. Check out our comprehensive collection of meatless main dishes here.
- 7 Layer Dip Burritos
- Creamy Spinach Enchiladas
- Crispy Bean and Cheese Burritos
- Mediterranean Bowls
- Sweet Potato Taco Bowls
- Three Bean Enchiladas
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Three Bean Enchilada Casserole Recipe
This flavorful, fast three bean enchilada casserole is a delicious, nutritious meal made in the Instant Pot in less than 30 minutes.
Servingservings
Ingredients
- 1 Tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 cups green enchilada sauce
- 1 Tablespoon taco seasoning
- ¼ cup rice
- ½ cup water
- 1 medium zucchini, chopped
- 15 ounces black beans , 1 can, drained and rinsed
- 15 ounces white beans, 1 can, drained and rinsed
- 15 ounces pinto beans, 1 can, drained and rinsed
- 15 ounces corn, 1 can
- ¼ cup cilantro
- 2 corn tortillas, cut into strips
- 1 cup Colby Jack Cheese
Instructions
- 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!
Notes
- If you want to know how to make homemade corn tortillas, we love this Simply Recipes tutorial.
- If you use brown rice instead of white rice, it can significantly alter the taste and cook time of the recipe.
- For casserole toppings, we suggest the following: avocados, pico de gallo, shredded lettuce, sour cream, salsa, or chopped jalapeños. Please note that toppings can alter the nutritional information of the recipe.
- To store leftovers, once the casserole has cooled completely, place in a shallow, airtight container for 4 to 5 days.
Nutrition
Calories: 565 kcal · Carbohydrates: 89 g · Protein: 30 g · Fat: 12 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 887 mg · Potassium: 1395 mg · Fiber: 22 g · Sugar: 13 g · Vitamin A: 1733 IU · Vitamin C: 56 mg · Calcium: 291 mg · Iron: 7 mg
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