Ingredients
Units
Scale
- 2 cups uncooked long grain white rice
- 3 cups water
- 16 oz. salsa
- (2) 15 oz. black beans (canned-rinsed and drained)
- dash salt and pepper
- 8 oz. vegan cheddar or mexican style shreds
- 2 packs gluten free and vegan tortillas
- chopped avocado
- vegan sour cream
- shredded lettuce
Instructions
- Preheat oven to 350 F
- Spray instant pot liner with cooking oil.
- Rinse and drain white rice as well as 2 cans of black beans and pour into instant pot with water.
- Stir together rice and beans and add onion powder, salt, and pepper.
- Once instant pot beeps. Continue to let rice and beans sit for an additional 10 minutes.
- Carefully release any excess pressure in instant pot by releasing the valve.
- Stir in 1 jar of salsa verde.
- Spray 9 x 13 dish with cooking spray.
- Scoop rice and bean mixture into tortillas.
- Fold and put tortilla seam side down in pan.
- Continue until all tortillas are used and/ or pan in full.
- Pour additional salsa verde jar on top of enchiladas.
- Top with vegan Mexican shreds
- Bake for 20-25 minutes.
- Let cool for 5 minutes and serve. Enjoy!