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Mexican dishes are one of my favorite things to eat, but I am kind of picky about them. I need there to be a lot of flavor with a little bit of kick and this vegetarian Instant Pot recipe does it perfectly. Not to mention, I secretly enjoy almost anything in a casserole. No need for extra side dishes and less to clean up. It sounds like a win-win in my book!
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:
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.
Enjoy More Delicious Meatless Meals
Meatless doesn’t have to mean that it isn’t full of flavor. Check out our comprehensive collection of meatless main dishes here.
- 7 Layer Dip Burritos
- Creamy Spinach Enchiladas
- Crispy Bean and Cheese Burritos
- Mediterranean Bowls
- Sweet Potato Taco Bowls
- Three Bean Enchiladas
Three Bean Enchilada Casserole Recipe
This flavorful, fast three bean enchilada casserole is a delicious, nutritious meal made in the Instant Pot in less than 30 minutes.
Serving servings
Ingredients
- 1 Tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 cup 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
Instructions
- 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!
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.
Nutrition
Calories: 565 kcal · Carbohydrates: 89 g · Protein: 30 g · Fat: 12 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 887 mg · Potassium: 1395 mg · Fiber: 22 g · Sugar: 13 g · Vitamin A: 1733 IU · Vitamin C: 56 mg · Calcium: 291 mg · Iron: 7 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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.
cooked rice or not cooked?
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.
When you add the rice it is not cooked. It will cook in the Instant Pot.
It’s 2 cups! Thanks for catching that.
How long do I cook it if its frozen (freezer meal)?
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.
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.
Thaw in the microwave for about 2 minutes. Then place in the instant pot and cook for 4 minutes.
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.
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!
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.
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.
can i use frozen cauliflower rice
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.