Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
Export 20 ingredients for grocery delivery
Set your Instant Pot to SAUTE function and add your oil.
Test for readiness by adding in a piece of onion and, once sizzling, add your onion and sauté until tender. Next add your garlic and cook for an additional 30 seconds until fragrant.
Press the off button then add your water, enchilada sauce, diced tomatoes, chili powder and cumin. If desired you could use a bit of taco seasoning here to replace the individual spices. For a bit of heat, feel free to add cayenne pepper or your favorite hot sauce.
Lastly add your pasta and pat down into the liquid without stirring, so noodles are covered. Lock the lid, ensuring valve is in sealed position. Set Instant Pot to 3 minutes at HIGH pressure.
Once the IP beeps, quickly release the pressure by turning the valve to vent and releasing the steam/pressure. Once the pin has dropped you may safely remove the lid. The pasta will seem a bit watery at first. Add your corn and black beans and mix well. Season with salt and pepper, to taste and sprinkle with cheese. Return the lid to the pot and allow the cheese to melt and the beans to warm through, approx. 1-2 minutes. I like my pasta slightly al-dente so if you'd like it a bit softer simply let it sit a little longer in the pot with the lid on and you're good to go!
Time to dig in! Plate with all your favorite taco night toppings and get ready to faceplant! I added tomatoes, jalapenos, and cilantro to mine with a dollop of sour cream - yum!