Mini Vegetable Enchilada Stacks Pressure Cooker Recipe
A quick and flavorful Tex-Mex style recipe featuring tender sautéed veggies, black beans, and sweet corn stacked in corn tortillas with melty cheese and enchilada sauce. Perfect for a comforting meal made easy with the pressure cooker and finished baking for that bubbly cheese top.
Ingredients
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 1 small red onion chopped
- 3-4 teaspoons chili powder blend
- To taste Salt
- 1 cup frozen sweet corn kernels
- 1 cup canned black beans drained and rinsed
- 15 street taco-sized corn tortillas Mission brand works great
- 1 1/2 cups gluten free red enchilada sauce
- 8 oz shredded Mexican cheese blend
- Optional toppings cilantro, avocado or guacamole, salsa
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit so the stacks can finish off with a nice bake.
- Heat the extra virgin olive oil in a large skillet over medium heat to get your veggies going.
- Toss in the green and red bell peppers with the chopped red onion. Sauté them until they soften up nice and tender, about 5 to 7 minutes.
- Sprinkle in the chili powder blend and salt. Stir everything for a minute so those spices wake up and smell dang good.
- Add the frozen sweet corn kernels and black beans. Cook for another 3 to 4 minutes so everything heats through evenly.
- Spread a thin layer of the gluten free red enchilada sauce in the bottom of your baking dish to keep the stacks moist and flavorful.
- Assemble your mini stacks by layering a corn tortilla, a good spoonful of that veggie mixture, then a drizzle of enchilada sauce. Keep stacking until you got about 3 to 4 tortillas high for each stack. Repeat till you use up all your filling and tortillas.
- Pop those stacks in the oven for 20 to 25 minutes until the cheese melts and edges get a little bubbly.
- Let them cool for 5 minutes before serving so they're perfect for your tender pull.
- Enjoy your flavorful Mini Vegetable Enchilada Stacks with your favorite optional toppings like cilantro or avocado slices.
Notes
Store leftover stacks in an airtight container in the fridge for 3 to 4 days. Freeze portions wrapped in foil and plastic wrap. Reheat gently to preserve texture.