Sweet Peas and Saffron · by Annie Holmes★ 4.8 (26)
Instant Pot Quinoa Enchilada Casserole
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 51%
CARBS 81G57% OF CAL
16G FIBER12G SUGAR53G OTHER
FAT 19G30% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian casserole of quinoa, black beans, corn, and tomato layered with enchilada sauce and mozzarella, made in an Instant Pot. Gluten-free and can be made vegan; freezer-friendly for meal prep. Warming Mexican spices throughout.
mainmexicancasserolebeans🥘 pressure cookergluten freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 red onion ((diced))
- 4.3 oz can green chiles ((127 mL; I used mild))
- 11.5 oz can corn kernels (drained (341 mL))
- 15 oz can black beans (drained & rinsed (540 mL/ 19 oz also works))
- 1 cup fresh tomatoes ((chopped))
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup enchilada sauce (see note 1)
- 1 cup mozzarella cheese ((shredded))
- avocado
- cilantro
- diced tomatoes
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 51%
CARBS 81G57% OF CAL
16G FIBER12G SUGAR53G OTHER
FAT 19G30% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1334mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1122mg
- Calcium
- 328mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.