Instant Pot Sweet Potato and Black Bean Enchiladas

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.
4 Servings Recipe By Pin Print
Instant Pot Sweet Potato and Black Bean Enchiladas

Ingredients

  • 1 tablespoon Olive Oil
  • 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
  • 8 individual Flour Tortillas (6-inch/Small)
  • ½ cups Colby Jack Cheese #1
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • 2 cups Salsa Verde
  • ½ cups Colby Jack Cheese #2

Freezer Containers

Supplies

  • Cooking Sprays
  • Labels
  • Baking Sheets
  • Parchment Papers

Nutritional Information

  • Not available.

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.
  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 pan and add half of the salsa verde sauce 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 an oven proof pan.
  10. Pour the remaining salsa verde on top of the enchiladas and top with colby jack cheese #2.
  11. Wipe out the inside of the Instant Pot.
  12. Add 1 cup of water to the Instant Pot and place trivet inside. Form a foil sling to lower the prepared pan 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. Fill each tortilla with about 0.5 cups of filling and colby jack cheese #1. Roll the tortilla up and place it seam down on a parchment lined baking sheet.
  9. Flash freeze.
  10. Divide frozen enchiladas among indicated number of gallon freezer bags, 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. Grease oven proof pan and add half of the salsa verde sauce on the bottom.
  4. Divide tortillas among pans.
  5. Pour the remaining salsa verde on top of the enchiladas and top with colby jack cheese #2.
  6. Add 1 cup of water to the Instant Pot and place trivet inside. Form a foil sling to lower the prepared pan onto trivet.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 10 minutes.
  9. Quick release pressure.

8 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.

    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

  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.

    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.

  3. 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.

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