If you’re looking for a tasty, nutritious, and easy-to-prep meal, look no further than bison, black bean, and sweet potato enchiladas. Perfect for busy weeknights or a quick lunch, these enchiladas are packed with protein, fiber, and essential nutrients. You can also prep a couple of these, keep them fresh, and toss them in your cooler, making campsite cooking simple on your next adventure.
They can be prepared ahead of time and stored in the freezer, making meal planning a breeze when you return from your explorations exhausted and in search of a filling, nutritious meal that isn’t served in a bag or dropped on your doorstep cloaked in expensive fees.
Regardless of how you choose to enjoy these, they’re a great option to have on hand for any occasion.
Why Bison?
Bison is a lean, protein-rich meat that’s lower in fat and calories compared to beef. It’s also high in iron, zinc, and vitamin B12, making it a healthy and hearty choice for your enchiladas. I tend to opt for bison instead of ground beef in almost all of my recipes because it’s tender, juicy, and has a milder taste compared to beef. If you’re on the fence with this swap — especially for this recipe — just trust me, you’ll be happy that you did!
The Sweet and Savory Combo
Combining the natural sweetness of sweet potatoes with the robust flavors of black beans and bison creates a satisfying dish that’s both filling and flavorful. Sweet potatoes add a dose of beta-carotene and other essential vitamins, while black beans provide additional protein and fiber.
Easy Prep and Storage
One of the best things about these enchiladas is how easy they are to prepare ahead of time. Here’s a simple guide to get you started:
1. Cook the Filling: Cut up one medium to large size sweet potato into cubes and preheat your oven to 375°F. Add your cubed sweet potatoes to an aluminum foil-lined baking sheet. Pour 1-2 tsps of extra virgin olive oil over the top then add a large pinch of salt, some freshly cracked pepper, a dash of paprika, and a sprinkle of garlic powder. Toss with your hands or tongs until each cube is evenly coated. Place your prepped sweet potatoes in the oven to roast until fork tender, approximately 15 to 20 minutes.
Tip: You could put your cubed sweet potato into a reusable plastic bag, add your E.V.O.O and seasonings, then shake until evenly coated before putting on your prepped baking sheet.
While your sweet potatoes cook, add ground bison to a large pan on medium heat and cook until browned. Mix in your drained black beans, stir in a large spoonful of cream cheese, and pour in your favorite enchilada sauce. I love Siete Red Enchilada Sauce!
Add salt and pepper to taste then fold in your sweet potatoes. Now, your filling is ready to be lovingly scooped into your tortillas.
2. Assemble the Enchiladas: Coat the bottom of your trays with enchilada sauce. You can also dunk your tortillas in the enchilada sauce before filling for extra moisture and flavor. Spoon the filling onto cassava flour tortillas, roll them up, and place them in aluminum foil freezer trays.
3. Top and Freeze: Pour extra enchilada sauce over the top and sprinkle with mozzarella cheese. Measure with your heart for both of those remaining ingredients! I like my enchiladas balanced, but if you want them swimming in sauce, go for it! Once they’re assembled to your liking, cover the trays with foil and label them with the date.
4. Freeze: Store the trays in your freezer. They can last from 3 to 6 months, but you’ll probably eat them all before then.
Cooking from Frozen
When you’re ready to eat, simply remove a tray from the freezer, uncover, and bake at 375°F (190°C) for about 30-45 minutes or until heated through and bubbly.
Why Aluminum Foil Trays?
Aluminum foil freezer trays are perfect for these enchiladas. They’re sturdy, come in various sizes, and make clean-up a cinch. Plus, they can go straight from the freezer to the oven, saving you time and effort.
This also works as a camping meal prep recipe! The aluminum foil trays work well when you heat them over an open fire. Simply seal the top with aluminum foil and place the tray on a grate over your campfire. Cook until heated through and enjoy.
Quick Tips
– Customize: Feel free to add other veggies like bell peppers or corn for extra flavor and nutrition.
– Spice It Up: Add jalapeños or a sprinkle of chili powder for some heat.
– Serve With: A side salad or a dollop of Greek yogurt can round out the meal perfectly.
With bison, black bean, and sweet potato enchiladas in your freezer, you’ll always have a delicious, nutritious meal ready to go. Happy cooking!
Bison, Black Bean & Sweet Potato Enchiladas
Equipment
- 1 Baking Sheet lined with aluminum foil
- 1 large saute pan
- Aluminum foil pans or ceramic 11×13 pan
Ingredients
Enchilada Filling
- 1 jar Siete Red Enchilada Sauce
- 1 cup sweet potatoes diced and roasted
- 1 lb ground bison or ground beef
- 1 cup black beans drained and rinsed
- 2 oz cream cheese
- 1 packet Siete taco seasoning
- 2 packages Siete Cassava or Siete Almond flour tortillas
- 1/2 cup Mexican shredded cheese blend
- 1/4 cup shredded mozzarella cheese
Roasted Sweet Potatoes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 dash smoked paprika
- 1 1/2 tsp extra virgin olive oil
Instructions
- Preheat oven to 375°F. Prep a baking sheet with aluminum foil.
- Dice the sweet potato into cubes and place on the prepared baking sheet. Season your potatoes with olive oil, salt, pepper, garlic powder, and a dash of smoked paprika. Bake until fork tender, approximately 15-20 minutes.
- Heat a large saute pan over medium heat. Cook ground bison until just brown, add in cream cheese and stir until combined. Add taco seasoning according to package instructions.
- Pour 1/3 cup of enchilada sauce into the mixture alongside 1/4 cup of your favorite shredded cheese blend. Stir to combine and remove from heat.
- Drain black beans and add to your bison mixture. Measure 1 cup of roasted sweet potatoes and fold into the bison mixture. Set aside.
- Warm the tortillas so they don't break while assembling. If you're making freezer meals, assemble your enchiladas in aluminum pans. If you're cooking this right away, assemble enchiladas in an 11×13 or 9×13 pyrex or ceramic pan.
- Coat the bottom of your pans with enchilada sauce. Scoop enchilada mixture into your tortilla and roll it up. Place the seam side down in your tray and repeat until all mixture is gone.
- Top your assembled tortillas with the remaining enchilada sauce. Sprinkle remaining shredded cheese on top.
- If baking right away, place enchiladas uncovered in a 375°F oven until bubbly.
- If baking from frozen, bake covered in a 375°F oven for 30-45 minutes. Remove the aluminum foil and bake for another 10-15 minutes until cheese is melted and bubbly on top. Serve and enjoy!
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