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!
