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.

KevCooksPlants on Patreon

Instant Pot Butternut & Bean Enchiladas

Print Pin Review
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 kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

In order to make your experience on KevCooksPlants free from annoyances (besides me), I don’t sell ad space, so the only people paying to keep this site running are me and my loyal Patreon subscribers. If you’d like to see this site stick around and grow, please support it.  Not only will you be helping me create more great recipes to share with you, but you can earn some great rewards, including plant-based cookbooks, personalized video responses to your questions, and more!

Check it out here: https://www.patreon.com/kevcooksplants

Thank you!

Tell Kev what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: