The pressure builds and you start counting down minutes until you eat. You know that hiss of the valve means something good is coming real soon. There's just a little bit of that broth depth waiting to unfold inside your cooker with every beat of the timer ticking down.
You remember stirring that black bean mixture, noticing the aroma of garlic and tomato paste filling your kitchen. The countdown makes you kinda impatient but in a good way, like waiting for the final note at a concert. You spot the perfect moment for quick release, gottta make sure not to lose that tender pull of flavor inside every enchilada roll.
Then comes natural release, slow and steady, letting all the taste settle in just right. You sense the tortillas soaking up all that saucy goodness. It s this kinda dance with your cooker that makes your meal feel like a big warm hug, ready just when you are.
Why This Recipe Works Every Single Time
- Using canned black beans means no soaking or long wait, so you get that tender pull quick. For similar tips, check out our Quick Bok Choy With Ginger Chili Sauce.
- The tomato paste packs in a deep, rich flavor that mixes with the green chiles perfectly for that broth depth.
- Quick release stops overcooking, keeping your zucchini soft but not mushy. Learn more in our Vegan Sticky Sesame Chickpeas post.
- Sautéing your veggies first brings out their natural sweetness and adds layers of yum.
- Covering the enchiladas with foil during baking keeps moisture in for perfect softness.
- Natural release lets all the ingredients blend and settle inside like a comfy blanket.
The Complete Shopping Rundown
- 1 tablespoon cooking oil, olive oil works real good here.
- ½ medium yellow onion, peeled and chopped fine.
- 1 medium zucchini, chopped up small.
- 3 cloves garlic, minced because garlic is life.
- ¼ teaspoon salt but you can adjust to your taste buds.
- 1 tablespoon tomato paste for that deep rich red base. See our Stuffed Pepper Soup for more tomato paste usos.
- 1 can (4-ounce) green chiles, adds a little kick.
- 1 can (15-ounce) black beans, rinsed and ready.
- 1 can (10-ounce) enchilada sauce, your flavor hero.
- 6 taco-sized soft tortillas, the perfect wrap.
If you feel extra fancy, grab some vegan cheese and toppings like vegan sour cream, cilantro, or parsley to jazz it all up.
How It All Comes Together Step by Step
First thing first, heat your oven to 375 degrees Fahrenheit so it s ready to go when you need it.
Next, warm your cooking oil in a large skillet over medium heat. Then toss in chopped onion and zucchini. Let them sauté for about 5 to 7 minutes until they get soft and sweet.
Now stir in your minced garlic, salt, and tomato paste. Cook this mix for another minute and let all those flavors mingle.
Add the green chiles and black beans to your skillet. Cook for just two or three more minutes to heat through then take it off the heat so you don t overdo it.
Grab a baking dish and smear a few tablespoons of enchilada sauce over the bottom. This keeps things saucy and stops sticking.
Lay out the tortillas, dole out the veggie and bean filling on each, then roll them tight and place seam side down in the dish. Pour remaining sauce evenly over the rolled tortillas so every bite has that saucy love.
Cover with foil and bake for twenty minutes. Then remove foil and let em bake a little longer for about five to ten minutes so the tops get that kinda crispy texture that s just right. Let them cool a bit before you dig in with toppings of your choice.
Time Savers That Actually Work
- Use canned beans instead of dry ones to skip soaking and save hours. For more easy beans tips, see this recipe.
- Chop your veggies the night before so you just gotta throw em in the skillet.
- Pick pre-minced garlic from the store if you re in a real rush.
- Heat the oven while you re sautéing so it s ready when you re done with the filling.
Little tricks like these make a big difference when you re juggling a busy day and want dinner ready fast. You l thank yourself later.
When You Finally Get to Eat
Your first bite hits and you spot that perfect combo of soft tortilla and saucy black bean filling. You sense that slow melting texture and mild spicy nudge from the green chiles.
It s a delicious hug of warmth on your tongue, every bite delivers a cozy feeling you didn t know you needed today. The tomato paste and garlic make the flavors deep and comforting, kinda like a homemade secret you just stumbled upon.
Topped off with a spoonful of vegan sour cream and a sprinkle of cilantro or parsley, what you got is a dang good plate that makes you wanna slow down and savor the moment.
How to Store This for Later
- Refrigerate leftovers in an airtight container. They stay good for about 3 to 4 days and keep that broth depth intact.
- Freeze individual servings in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight before reheating.
- Reheat in the oven at 350 degrees Fahrenheit wrapped in foil to keep moist.
- If you gotta reheat quick, microwave with a damp paper towel cover to keep tortillas soft.
Storing your enchiladas right means you get to enjoy that pressure cooker taste days later without losing any of the vibes that made it so good the first time.
Everything Else You Wondered About
- Can I make this oil-free? Yeah, just use a little water or veggie broth to sauté your veggies instead. It works real good.
- What if I m scared of spicy? Use mild green chiles or skip them altogether. The tomato paste still brings plenty of flavor. Also, see our Stuffed Pepper Soup for milder warming flavors.
- Can I add other veggies? Totally! Bell peppers or corn work great as extras.
- How do I know when to quick release the pressure? Once your timer hits zero, carefully flip the valve to quick release so you catch that perfect tender pull without overcooking.
- Is there a way to make vegan ricotta to go with this? Yup, check out my 4-ingredient vegan ricotta recipe for a creamy side that pairs real nice.
- Can I freeze the enchiladas after baking? Definitely! Just cool completely then freeze. Reheat in oven covered with foil for best results.
Black Bean Enchiladas in the Pressure Cooker and More Vegan Delights
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon Cooking oil olive oil preferred
- 0.5 medium Yellow onion peeled and chopped fine
- 1 medium Zucchini chopped up small
- 3 cloves Garlic minced
- 0.25 teaspoon Salt adjust to taste
- 1 tablespoon Tomato paste
- 1 can (4-ounce) Green chiles
- 1 can (15-ounce) Black beans rinsed
- 1 can (10-ounce) Enchilada sauce
- 6 pieces Taco-sized soft tortillas
- Vegan cheese optional
- Optional toppings vegan sour cream, cilantro, or parsley
Instructions
Instructions
- Preheat the oven to 375°F.
- Warm cooking oil in a large skillet over medium heat. Add chopped onion and zucchini. Sauté for 5 to 7 minutes until softened.
- Stir in garlic, salt, and tomato paste. Cook for 1 more minute.
- Add green chiles and black beans. Cook for 2–3 minutes to heat through. Remove from heat.
- Spread a few tablespoons of enchilada sauce on the bottom of a baking dish.
- Lay out tortillas, fill with veggie-bean mixture, roll, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top of the tortillas evenly.
- Cover the dish with foil and bake for 20 minutes.
- Uncover and bake for another 5–10 minutes until tops are lightly crisped.
- Let cool slightly and serve with desired toppings.
