This recipe is from an exquisite dish of enchiladas in the pressure cooker. Enjoy them as breakfast or even as a main course and surprise your whole family with these delicious flavors.
Learn more about Sofía Padilla Castro
Ingredients8 portions
Preparation
Put the oil, meat, 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 soft.
Add pinto and black beans, tomatoes and water and mix well.
Put 1 1/2 cups of the meat preparation at the bottom of the pressure cooker.
Cover with an omelet and 2/3 cup of cheese.
Repeat the layers 4 times, finishing with 1/3 cup of the remaining cheese.
Cook in slow for 5 hours.
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