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Instant Pot Sweet Potato and Black Bean Enchiladas - Dump and Go Dinner

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Instant Pot Sweet Potato and Black Bean Enchiladas - Dump and Go Dinner

Regan
The Cook
4 Servings
11 Ingredients
10 Comments

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.

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4 Servings
11 Ingredients
10 Comments

Ingredients

  • 1 ¼ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 ⅓ cups peel and chunk Sweet Potato
  • ½ tablespoons Cumin
  • 1 tablespoon Chili Powder
  • ½ teaspoons Salt
  • 15 ounces Black Beans, Canned
  • 1 cup Corn, Frozen
Serving Day Ingredients
  • 8 individual Flour Tortillas (6-inch/Small)
  • 2 cups Salsa Verde
  • 1 cup Colby Jack Cheese, Shredded

Containers

Supplies

  • Labels
  • Foils
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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. Divide all of the ingredients among the indicated number of round containers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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

  1. Prep from frozen
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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.
  4. Add sweet potato cubes, cumin, chili powder, salt, black beans and corn to the Instant Pot.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 5 minutes.
  7. Quick release pressure.
  8. Grease oven proof dish that fits inside the Instant Pot and add 1/2 of the salsa on the bottom.
  9. Fill each tortilla with filling and cheese. Roll the tortilla up and place it seam down in the dish.
  10. Pour remaining salsa on top of the enchiladas and top with cheese.
  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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 enchiladas
Amount Per Serving
Calories
501
Total Fat
15g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
25mg
Sodium
2062mg
Total Carbohydrates
68g
Fiber
9g
Sugar
9g
Protein
20g
WW Freestyle
11

Categories

shellfish-free, fish-free, traditional, summer, spring, fall, winter, nut-free, vegetarian, egg-free, kosher, instant-pot

Categories

shellfish-free, fish-free, traditional, summer, spring, fall, winter, nut-free, vegetarian, egg-free, kosher, instant-pot

10 Comments

Join the discussion

  1. HI there:
    I don’t understand these directions:

    “Grease oven proof pan and add half of the salsa verde sauce on the bottom.
    Divide tortillas among pans.
    Pour the remaining salsa verde on top of the enchiladas and top with colby jack cheese #2.
    Add 1 cup of water to the Instant Pot and place trivet inside. Form a foil sling to lower the bowl onto trivet.”

    What are we meant to do with this pan once you’ve added the salsa and tortillas? You later refer to lowering a bowl onto the trivet, but there is no bowl mentioned in the previous part of the recipe.

    Reply

    1. Hi Chris — I’m so sorry the instructions were confusing. Our Menu Builder team reviewed and updated the instructions. The oven proof pan and bowl were referring to the same thing. You can use any oven save pan that will fit in your Instant Pot (i.e. pyrex, silicone). This recipe is a pot-in-pot recipe. That meaning, you would put everything in an oven safe pan. Then, you would put that pan in your Instant Pot bowl to cook (placed on the trivet that came with your Instant Pot). This recipe calls for 4 servings, so you would make this in one pan. If you increase the servings to 8, you would use two oven pans (what the instructions mean by indicated number of pans). Right now we don’t have the pan added to the supplies as it can vary what you choose to use.

      I hope this helps. ~OAMM

      Reply

  2. Hello … I’m new to Instant Pot cooking (but not pressure cooking) and I tried this for my 2nd meal. After I added the sweet potato cubes and other ingredients and started to cook on the pressure cooker mode for the 5 minutes I got the “Burn” message. I stopped the cycle, cleaned the pot where it had started to burn and then added a little water. Has this happened with this to you with this recipe? The flavors were amazing.

    Reply

    1. We haven’t had that happen with this recipe or had reports of that but we will note your experience. In our experience a recipe can work 9/10 times and then all of a sudden get the “burn” for someone else. We do track all experiences and will keep an eye on this one.

      Reply

  4. I have a double stack pan that fits inside my IP bowl. If I double this recipe and have enchiladas in both pans, should I use the lid on the top pan? Are lids usually used in PIP cooking? My stackers came with a lid on the top and of course, if you use both pans the bottom pan is lidded by the top one.

    Reply

  5. Are the black beans drained or not drained? I drained mine and didn’t have enough liquid to come to pressure.

    Reply