Instant Pot Butternut & Bean Enchiladas

Taco Tuesday is a regular occurrence in my house, but I try to mix it up as much as I can. Let’s face it, tacos every week can get old pretty quick. So Taco Tuesday has really become Mexican Tuesday — hmm maybe I should move it to Monday…

Anyway, here’s a great enchilada recipe I found but then greatly simplified for people like us who actually have other things to do besides cook all day.

WFPB enchiladas

Instant Pot Butternut & Bean Enchiladas

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Total Time: 50 minutes
Servings: 4

What you’ll need

  • 3 cups butternut squash, cubed
  • 15 oz black beans, drained and rinsed
  • 4 oz diced mild green chilis, drained
  • ½ tsp ground cumin
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 8-10 corn tortillas
  • 1 pouch/jar oil-free enchilada sauce (about 1 cup)
  • 1 avocado, sliced (optional)

How you’ll do it

  • Put on some traditional Mexican music to get you in the mood. Pandora is great for this, and no they didn’t pay me to say that.
  • Preheat oven to 350°.
  • Add rack or strainer basket to Instant Pot with 1 cup water
  • Add squash and cook at high pressure for 4 minutes. When done, wait 10 minutes and release steam.
  • Transfer squash to a large bowl and mash with a potato masher or large fork.
  • Add beans, chiles, salt, cumin, and pepper, along with 1/4 cup of enchilada sauce and mix well.
  • Pour some enchilada sauce into the bottom of a 9×13 baking dish and spread out to cover the bottom.
  • Wrap 2 tortillas in a damp paper towel and microwave for 30 seconds to make them more pliable.
  • Fill each tortilla with a generous amount of filling and roll up, then place into baking dish, seam-side down.
  • Repeat steps 7 and 8 until all tortillas are filled or all filling is used.
  • Pour remaining enchilada sauce over the top of the enchiladas, down the middle. If you’d like the edges to be crispy, spray a little bit of cooking spray onto the exposed tortilla ends.
  • Bake for 15-20 minutes, or until warmed through.
  • Top with avocado slices if desired.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).


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