Instant Pot Skinny Enchiladas
Beef, Mexican, Pressure Cooker
Ingredients
Sauce
1 15oz can Organic Tomato Sauce
1 tbsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Salt
Pinch of Cinnamon
Enchiladas
4 Organic Corn Tortillas
1 lb Ground Meat, cooked and seasoned with taco seasoning (I like to add some onion and bell pepper too.)
1.5-2 cups Organic Black Beans
1 large Avocado, sliced
6 oz Cheddar Cheese (optional)
Directions
Add all of the sauce ingredients to a bowl and whisk until combined. Set aside.
Using stackable pans for the Instant Pot begin making layers. First sauce, then a tortilla, ground meat, black beans, avocado, and sprinkle with a little bit of cheese. Repeat until you’ve created all of your layers.
Put one cup of water in the bottom of your Instant Pot, stack pans on the trivot they come with and place inside the Instant Pot. Be careful when layering; don't overfill your pans or you won't be able to stack them as neatly. If they're too full to stack neatly cover the tops with foil and place your Instant Pot trivet in-between the pans when stacking.
Place the lid on your Instant Pot and make sure the vent valve is set to the SEALING position. Select the MANUAL function, cook for 10 minutes. When the pot is done quickly release the pressure.
The cheese will be melted, but if you want it to be crisp, broil it in your oven for a couple of minutes.
Serve by themselves or over a bed of lettuce with a sprinkling of tomato, cilantro and avocado! Enjoy!