Instant Pot Veggie Tortilla Pie
Ingredients
The base
Spice Mix
-
2
teaspoons
Cumin
-
½
teaspoon
Salt
-
1
teaspoon
Garlic Powder
Tortilla Filling
-
5
(6")
Corn Tortillas
-
1
cup
Shredded Cheese (Mexican blend or cheddar, Monterey Jack)
-
1
cup
Grated Zucchini
-
1
cup
Black Beans (canned, drained & rinsed)
-
1
cup
Frozen Corn Kernels
-
1
cup
Salsa (not too wet)
Garnish
-
Sour Cream
-
Cilantro
-
Avocado
Instructions
- Layer 2 corn tortillas in the bottom of the pan and add some cheese.
- Add ⅓ of the zucchini, then sprinkle with ⅓ of the spice mix.
- Layer ⅓ of the black beans, corn, and salsa.
- Repeat the layering process two more times, finishing with a corn tortilla on top.
- Cover the pan with foil tightly.
- Add water to the pressure cooker, place the pan on the trivet, and close the lid.
- Set the pressure cooker to high for 30 minutes.
- After cooking, allow a 10-minute natural release before venting the remaining steam.
- Remove the pan, sprinkle the remaining cheese on top, and let it sit covered for a few minutes.
- Carefully remove the tortilla pie from the pan and slice to serve with garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
275
Total fat
10g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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