Pressure Cooker Quinoa Enchilada Casserole

• Produce

  • 1 Avocado
  • 1 cup Black beans, dried
  • 2 tbsp Cilantro, leaves
  • 1/2 cup Corn, frozen
  • 1 4.5 oz can Green chilies

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Salt & pepper

• Nuts & Seeds

  • 1/2 tsp Cumin

• Prepared

  • 10 oz Enchilada sauce use one with, low sodium

• Liquids

  • 1 Broth or water

• Other

  • Diced roma tomates (for topping

Found on thehomemadecook.com

Description

Directions

• Add equal parts water and quinoa and cook 1/3 of the time of the stove top directions on the package of quinoa (set aside).
• In the pot of your electric pressure cooker, add dried black beans and just enough water or broth to cover the beans. (if using dried beans)
• Set the lid, move the pressure release knob to sealing, Cook on High Pressure 20 minutes, QPR (quick pressure release).
• Add the quinoa, enchilada sauce, chilies, seasonings and corn, stir. Set the lid, move the pressure release knob to sealing and cook High Pressure 8 minutes. QPR.
• Toss and serve. Top with cheese, sour cream, fresh cilantro, avocado, tomatoes and black olives.