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Instant Pot Sweet Potato and Black Bean Enchiladas - Ready to Eat Dinner

<p>In addition to the sweet potatoes and black beans, these veggie laden enchiladas are packed with corn, onions, cheese, and a healthy dose of spice. Topped off with salsa verde and more cheese, of course, this freezer meal is perfect for when you are craving some homemade Mexican food.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 1/3 cups peel and chunk Sweet Potato
  • 1/2 tablespoons Cumin
  • 1 tablespoon Chili Powder
  • 1/2 teaspoons Salt
  • 15 ounces Black Beans, Canned
  • 1 cup Corn, Frozen
  • 1 cup Salsa Verde #1
  • 8 individual Flour Tortillas (6-inch/Small)
  • 1/2 cups Colby Jack Cheese #1
  • 1 cup Salsa Verde #2
  • 1/2 cups Colby Jack Cheese #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 532 Calories
  • 19g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 25mg Cholesterol
  • 2062mg Sodium
  • 68g Total Carb
  • 9g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 20g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Pour oil in Instant Pot and set to saute.
  3. Add onions and garlic, cooking until onions are translucent and garlic begins to brown, about 3-4 minutes.
  4. Add sweet potato cubes, cumin, chili powder, salt, black beans and corn.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 5 minutes.
  7. Quick release pressure.
  8. Grease an oven proof dish that fits inside the Instant Pot and add salsa verde #1 on the bottom.
  9. Fill each tortilla with about 0.5 cups of filling and colby jack cheese #1. Roll the tortilla up and place it seam down in the dish.
  10. Pour the salsa verde #2 on top of the enchiladas and top with colby jack cheese #2.
  11. Wipe out the inside of the Instant Pot.
  12. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups). Form a foil sling to lower the prepared dish onto trivet.
  13. Lock lid into place and seal steam nozzle.
  14. Cook on high pressure for 10 minutes.
  15. Quick release pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Pour oil in Instant Pot and set to saute.
  3. Add onions and garlic, cooking until onions are translucent and garlic begins to brown, about 3-4 minutes.
  4. Add sweet potato cubes, cumin, chili powder, salt, black beans and corn.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 5 minutes.
  7. Quick release pressure.
  8. Grease an oven proof dish that fits inside the Instant Pot and add salsa verde #1 on the bottom.
  9. Fill each tortilla with about 0.5 cups of filling and colby jack cheese #1. Roll the tortilla up and place it seam down in the dish.
  10. Pour the salsa verde #2 on top of the enchiladas and top with colby jack cheese #2.
  11. Wipe out the inside of the Instant Pot.
  12. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups). Form a foil sling to lower the prepared dish onto trivet.
  13. Lock lid into place and seal steam nozzle.
  14. Cook on high pressure for 10 minutes.
  15. Quick release pressure.
  16. Let cool.
  17. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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