Instant Pot Butternut & Bean Enchiladas
What you'll need
drained and rinsed
diced mild green chilis
ground black pepper
oil-free enchilada sauce (about 1 cup)
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.
Instant Pot Butternut & Bean Enchiladas - KevCooksPlants.com