Gluten Free Enchiladas (instantloss.com)

Enchilada Sauce:
1 15oz can Organic Tomato Sauce
1 tbsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Salt
Pinch Cinnamon

Enchilada Assembly:
Enchilada sauce, (from above)
4 Organic Corn Tortillas
1 lb Ground Meat, cooked and seasoned with taco seasoning (I like to add some onion and bell pepper too.)
1.5-2 cups Organic Black Beans
1 large Avocado, sliced
6 oz Cheddar Cheese, (optional)

ENCHILADA SAUCE:
Add all of the ingredients to a bowl and whisk until combined. Set aside.

ENCHILADA ASSEMBLY:
Using Stackable Stainless Steel pans for the Instant Pot begin making layers. First sauce, then a tortilla, ground meat, black beans, avocado, and sprinkle with a little bit of cheese. I make one pan with cheese and one without. Repeat.

Put one cup of water in the bottom of your Instant Pot, stack pans on the trivot they come with and place inside the Instant Pot. Be careful when layering, dont overfill your pans or you wont be able to stack them as neatly. If theyre too full cover the tops with foil and place your Instant Pot trivot in-between the pans when stacking.

Place the lid on your Instant Pot and make sure the vent valve is set to the SEALING position. Select the MANUAL function, cook for 10 minutes. When the pot is done quickly release the pressure.

The cheese will be melted but if you want it to be crispy put it in your oven to BROIL for a couple minutes.

Serve by themselves or over a bed of lettuce with a sprinkling of tomato, cilantro and avocado! Enjoy!

Serving Size: 6 servings