Name: Pressure Cooker Enchiladas
Prep time: 325 min
Cook time: 300 min
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

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.