Name: Three Bean Enchilada Casserole Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 1 Tablespoon olive oil; 1 red bell pepper (diced); 1 green bell pepper (diced); 1 yellow onion (diced); 2 cups green enchilada sauce; 1 Tablespoon taco seasoning; ¼ cup rice; ½ cup water; 1 medium zucchini (chopped); 15 ounces black beans (1 can, drained and rinsed); 15 ounces white beans (1 can, drained and rinsed); 15 ounces pinto beans (1 can, drained and rinsed); 15 ounces corn (1 can); ¼ cup cilantro; 2 corn tortillas (cut into strips); 1 cup Colby Jack Cheese

Recipe Ingredient Notes

To make this three bean enchilada casserole recipe, you need the following ingredients:

Olive Oil

Red Bell Pepper

Green Bell Pepper

Yellow Onion

Green Enchilada Sauce

Taco Seasoning

Rice

Water

Zucchini

black Beans

White Beans

Pinto Beans

Corn

Cilantro

Tortillas

Colby Jack Cheese

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Close-up of an assortment of beans including black beans, white beans, and kidney beans, with a portion of rice in a metal pot.

A pot filled with mixed beans, corn, and green peppers being stirred with a wooden spoon.

How to Make Three Bean Enchilada Casserole

Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.

Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce.

Place the lid on the Instant pot, turn the knob to sealing, press the MANUAL.

or PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.

Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.

Serve with all your favorite enchilada toppings as desired. Enjoy!

Recipe Notes

If you want to know how to make homemade corn tortillas, we love this Simply Recipes tutorial.

If you use brown rice instead of white rice, it can significantly alter the taste and cook time of the recipe.

For casserole toppings, we suggest the following: avocados, pico de gallo, shredded lettuce, sour cream, salsa, or chopped jalapeños. Please note that toppings can alter the nutritional information of the recipe.

To store leftovers, once the casserole has cooled completely, place in a shallow, airtight container for 4 to 5 days.

Bowl of three bean enchilada casserole topped with shredded cheese and garnished with tortilla strips.

Enjoy More Delicious Meatless Meals

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Questions & Reviews

LKF says:

This sounds like something I’d like to make but I want you to clarify a point for me: the recipe asks for 2 C of green enchilada sauce but the instructions say add 1/2 C of enchilada sauce. I’m sure this is a typo, but which one is correct: 2 C or 1/2 C?
Thank you for all the recipes y’all have put out there for us. I’m new to the Instant Pot & these recipes are great & easy to follow.
Courtney says:

cooked rice or not cooked?
Torrie @ To Love and To Learn says:

I just made this tonight and thought that 2 cups seemed the more likely option. I can’t speak for how the recipe is “supposed” to taste, but I can attest to the fact that it was delicious with the full two cups! It gave the finished product a nice consistency (not dry or anything), and it also had a good flavor. I also pressure cooked it for one more minute (with a quick release) after adding the beans and corn, just to make sure it all got nice and warmed up.
Cyd says:

When you add the rice it is not cooked. It will cook in the Instant Pot.
Cyd says:

It’s 2 cups! Thanks for catching that.
Katherine says:

How long do I cook it if its frozen (freezer meal)?
Angel says:

I got this recipe from one your freezer meal videos, and nowhere do you mention how long to cook it in the instant pot from frozen.
Cyd says:

Thaw it in the microwave for about 2 minutes. Then place in your instant pot. Keep the cook time at 4 minutes since there is no meat in this recipe.
Cyd says:

Thaw in the microwave for about 2 minutes. Then place in the instant pot and cook for 4 minutes.
Anna Bates says:

Hi, Tonya. I got the “Food Burn” notice during the last step also. I took it out of the Instant Pot and cooked it for 40 minutes in my oven. Also, the recipe ingredients call for “2 corn tortillas (cut into strips), bu nowhere in the instructions are corn tortilla strips mentioned. I laid them on the top after I took it out of the Instant Pot, covered the whole thing with cheese and baked it. It tastes OK but I would not do this again.
Pam Hotle says:

This was so good!! My husband says it is better than my chili and taco soup. And he loves those! A little bit of work with chopping the peppers and onions but so worth it. The flavor was amazing!
chloe s says:

my rice didn’t cook at all. I used brown rice becuase the recipe didn’t specify, but I did’t think that would make a difference in the pressure cooker.
Momma Cyd says:

Using brown rice makes all the difference. White rice cooks in a whopping 3 minutes. If you’re using brown rice, you should cook it for about 22 minutes instead. Wild rice would take closer to 30 minutes. Keep in mind that these cook times do not include the time it takes to build up and release the pressure from the Instant Pot.
linda says:

can i use frozen cauliflower rice
Momma Cyd says:

We haven’t tried it with cauliflower rice in this recipe. Cooked cauliflower rice can replace white rice in many easy recipes: crispy fried rice, burritos, risotto, casseroles, or a simple side dish for a stir fry.