So I make this enchilada-inspired dish. It is layered like a lasagna, but does not contain lasagna noodles. It has the flavors of enchiladas, but it is not rolled. I am not exactly sure what to call it, but this lazy cook loves it, because it is a cinch to put together. I use black beans that I prepare in my Instant Pot® and freeze them in batches to use later. I have even used the beans from my Cuban-style Black Beans and it turned out really well.
I got the idea for combining sweet potatoes and black beans from my talented vegan food blogger friend, Kim. She is the innovative creator behind Welcoming Kitchen and Windy City Cocoa. Not being a vegan myself, I had never heard of black beans and sweet potatoes going together and I was VERY skeptical. I decided to try it after she told me she had recently made enchiladas using the two. I love enchiladas and I had a newly vegetarian kiddo, so I decided to try it. I used my lazy enchilada/lasagna method and invented a recipe using some of our favorite enchilada flavors. He loved it, I loved it, everybody loved it! Now I make it all the time and highly recommend this recipe for vegetarians, vegans, and omnivores alike.
I often refer tothis chart when making beans in my Instant Pot®. I prefer to soak my beans overnight, but one of the wonderful things about a pressure cooker is being able to make beans from dry to delicious in under an hour. I make dried black beans by adding 1 cup of rinsed beans to the Instant Pot®, cover with about 5 cups of water and a pinch of baking soda. I cook them for 20-25 minutes on manual-high pressure. The pressure should be allowed to release naturally, or you will make a mess of your pot and walls. I make a large batch of black beans, portion, and freeze. It is just like having canned on hand, but it is budget-friendly and just so easy.
Sweet Potato and Black Bean Lasagna
1 large sweet potato, baked and diced
1 1/2 cups prepared black beans
1 cup frozen corn
4 oz. can of diced green chilis
1 clove garlic, minced
1 teaspoon salt
1 teaspoon cumin
1-16 oz. jar salsa verde
12 corn tortillas
8 oz. cheddar, shredded (omit or use non-dairy shreds, if vegan)
1. Preheat the oven to 350F.
2. Combine sweet potatoes, black beans, corn, chilis, garlic, salt, and cumin in a bowl. Set aside.
3. Take 1/4 cup of the salsa and spread in the bottom of a 9x13 baking dish. Layer 4 tortillas on the salsa and cover with another 1/4 cup of salsa. Add half of the black bean and sweet potato mixture. Add 4 more tortillas. Repeat the steps, ending with the final 4 tortillas. Pour the remaining salsa verde on top and top with cheese. Bake uncovered for 25-30 minutes until the cheese is melted and bubbling. Slice and serve.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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