Vegetarian Enchiladas in the InstantPot

This is a quick recipe, that uses 2 of my other recipes. So you can make the Carrot and Cabbage Curry one night, and use the leftovers to make these enchilada's the next!

Take some of the carrot and cabbage curry, and roll it into a tortilla. I used corn tortillas, because they are a little better than flour; but they are a little bit brittle, and did tear a little bit.

Once you are done rolling the enchiladas, cover with the Roasted Pepper Sauce, and top with cheese.

I used a Pot in Pot method. My set stacks and has a cover, but you can use any pot in pot emoted that you prefer, but be sure to cover. Remember to add 1 cup of water to the IP before adding the cooking pot.

I placed in the IP on the pressure setting for 4 minutes, with the vent closed, and did a quick release.

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Vegetarian Enchiladas in the InstantPot

• InstaPot Carrot and Cabbage Curry for filling.

• Tortillas I used corn, but you can use whatever your preference is.

• Roasted Pepper Sauce in the InstantPot for sauce.

• Cheese to top. I prefer taco cheese, but any melty cheese is great.

1. Take the carrot and cabbage curry and roll into tortillas.

2. Lay out enchiladas to cover pan.

3. Cover in roasted pepper sauce.

4. Top with cheese.

5. Add 1 cup of water to the IP, and use the pot in pot method making sure the top is covered.

6. Cook on the pressure setting for 4 minutes, with the vent closed, and uses a quick release.