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

Serving Day Ingredients

  • 8 individual Flour Tortillas (6-inch/Small)
  • 2 cups Salsa Verde
  • 1 cup Colby Jack Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 501 Calories
  • 15g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 25mg Cholesterol
  • 2062mg Sodium
  • 68g Total Carb
  • 9g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 20g Protein
  • 11 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.
  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.

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. Divide all of the ingredients among the indicated number of round containers.
  2. Cover, 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: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the contents of the round container into the Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 5 minutes.
  6. Quick release pressure.
  7. Grease an oven-proof dish that fits inside the Instant Pot and add 1/2 of the salsa on the bottom.
  8. Fill each tortilla with about 0.5 cups of filling and cheese. Roll the tortilla up and place it seam down in the oven proof dish.
  9. Pour remaining salsa on top of the enchiladas and top with cheese.
  10. Wipe out the inside of the Instant Pot.
  11. 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.
  12. Lock lid into place and seal steam nozzle.
  13. Cook on high pressure for 10 minutes.
  14. Quick release pressure.

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