Ingredients:
- 1/2 a 15 ounce can black beans, drained, rinsed
- 1 can (15 ounce) mild red enchilada sauce, split
- 1/2 a 15 ounce can yellow corn, drained, rinsed
- 1/2 a 15 ounce can diced roasted tomatoes with green chilies
- 1/2 cup quinoa, uncooked
- 1/4 cup water
- 2 ounces Mexican cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons sour cream
- 2 tomatoes, chopped
- 1 avocado, peeled, pitted, sliced
Method:
- Add all the beans, corn, and 1/2 can enchilada sauce; fire roasted tomatoes, quinoa, water and half the cheese to the instant pot. Mix well.
- Pour the remaining enchilada sauce on top. Sprinkle the remaining cheese.
- Close lid. Set Slow cook option and timer for 2 hours. When done, let the steam release naturally.