This Cheesy Lentil & Quinoa Enchilada Bake is a dump it and leave it kind of meal! Enjoy it as is, scoop it up with chips, or layer over a sheet of tortilla chips for some killer vegetarian nachos.
Add uncooked quinoa, lentils, vegetable stock, minced garlic, green chiles, onion and spices into instant pot. Set to pressure cook on low for 15 minutes.
After the 15 minutes are up, manually release the lid and stir in black beans, corn and enchilada sauce. If you’re adding cheese, sprinkle it on top before closing the lid.
Let the cooker sit, lid on, for 10 minutes to allow cheese to melt.
Serve as is, with chips for dipping, or spoon over nachos!
Recipe Notes
If you’re adding in diced zucchini, spinach, or another soft vegetable, add it in during those last 10 minutes. Otherwise it will get too mushy.