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Instant Pot Quinoa Enchiladas
Course
Main Course
Cuisine
Mexican
Keyword
black beans, corn kernels, enchilada sauce, Quinoa Enchiladas
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
395
kcal
Author
Corrie
Ingredients
1
cup
enchilada sauce
1
cup
green chilies
1
can
drained corn kernels
1
can
tomatoes
chopped
1
cup
quinoa
uncooked
½
red onion
chopped
1
can
black beans
½
teaspoon
cumin
ground
1
teaspoon
chili powder
1 ½
cup
water
salt
to taste
1
cup
cheese
shredded
Cilantro, avocado and tomatoes for serving
Instructions
Put all the ingredients in an instant pot.
Cook for 1 min on manual “high” pressure.
Release the pressure naturally.
Add cheese in it and stir in.
Serve with diced tomatoes, avocado and cilantro.
Nutrition
Calories:
395
kcal
|
Carbohydrates:
52
g
|
Protein:
20
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
30
mg
|
Sodium:
837
mg
|
Potassium:
524
mg
|
Fiber:
11
g
|
Sugar:
6
g
|
Vitamin A:
847
IU
|
Vitamin C:
7
mg
|
Calcium:
250
mg
|
Iron:
4
mg