Pressure Cooker Enchiladas

Name: Pressure Cooker Enchiladas
Prep time: 25 mins
Cook time: 5h
Total time: 5h 25 mins
Yield: 8
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil; 1 pound beef, low in fat; 1 cup green bell pepper, finely chopped; 1 cup white onion, chopped; 1 tablespoon Maggi chicken bouillon; 1 can pinto bean, rinsed and drained; 1 can black beans, washed and drained; 1 can red beefsteak tomato, chopped with green chiles; 1/3 cups water of roses; 5 flour tortillas, cut if necessary to fit in the pot; 3 cups cheese, shredded Mexican blend

Sofía Padilla Castro

This recipe is for a delicious dish of enchiladas in the pressure cooker. Enjoy them as breakfast or even as a main course and surprise your whole family with these delightful flavors.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

1 tablespoon vegetable oil
1 pound beef, low in fat
1 cup green bell pepper, finely chopped
1 cup white onion, chopped
1 tablespoon Maggi chicken bouillon
1 can pinto bean, rinsed and drained
1 can black beans, washed and drained
1 can red beefsteak tomato, chopped with green chiles
1/3 cups water of roses
5 flour tortillas, cut if necessary to fit in the pot
3 cups cheese, shredded Mexican blend

Preparation

25 mins

Medium

Put the oil, meat, bell pepper, onion, and broth in a large skillet.
Cook over medium-high heat, stirring frequently for 8 to 10 minutes or until the meat is no longer pink and the vegetables are tender.
Incorporate the pinto and black beans, tomatoes, and water, and mix well.
Put 1 1/2 cups of the meat mixture in the bottom of the pressure cooker.
Cover with a tortilla and 2/3 cup of cheese.
Repeat the layers 4 times, ending with 1/3 cup of the remaining cheese.
Cook on low for 5 hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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