Sweet Potato & Black Bean Enchiladas

Contributed By: Live. Life. Simple.

This recipe makes 2 medium trays*

Directions:

1. Cube Sweet potatoes into small cubes and add to a basket lined instant pot (if not using an instant pot, boil or cook until done)
2. Add 1 Cup water to pressure cooker or instant pot, 5 minutes on high pressure and instant pressure release at finish
3. While the sweet potatoes are cooking, dice onions
4. Add a small amount of vegetable broth to a frying pan 
5. When pan is hot, add onions and garlic and saute until translucent
6. Add drained black beans
7. Combine sweet potatoes to pan and mix while adding additional spices
8. Mash avocados to a guacamole type texture and mix with other ingredients (this gives a creamy texture to the mix without using sour cream, cheese or butter)
9. If adding cheese, now is a good time to do so while mix is hot
10. Add to parchment lined tray and add tray dividers in the 10 portion setting
11. Freeze Dry
12. Store Appropriately (See Tips and Tricks for storage help)

After rehydrating the filling, roll 1 serving into 1 tortilla shell.

Use our ENCHILADA SAUCE RECIPE   https://freezedryingcookbook.myshopify.com/blogs/recipes/enchilada-sauce, and add a small amount of sauce to the bottom of a baking pan, use the rest to top the enchiladas (with optional cheese) and bake at 350 for 25-35 minutes until edges are crisp

Cycle Time:

Approximately 28 Hours In medium freeze dryer (we had power outage and issues during our cycle)

Rehydration:

Add water slowly and let sit for 3 minutes, add more water if needed and let
sit for an additional 3-4 Minutes

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary