Black Bean Enchilada Freezer Meal
Servings 12 enchiladas
Ingredients
- 1 lb black beans cooked from dried
- 12 tortillas whole wheat, 10 inch
- 16 oz red enchilada sauce
- 1-1/2 cups cheese shredded, Mexican
Instructions
- Cook beans according to our slow Cooker Black Beans recipe, linked above.
- Spoon 1/2 cup of enchilada sauce into the bottom of 2 disposable baking dishes (9x11 or similar), spread to coat.
- Fill each tortilla with black beans and roll, placing into the baking dishes seam side down. You can get creative and add whatever else you would like: sautéed bell peppers and onion, roasted sweet potato, corn, etc. Pour remaining enchilada sauce over tortillas, then sprinkle with cheese.
- Cover and wrap with plastic wrap and aluminum foil and freeze.
- When ready to eat, let thaw in the fridge, then bake at 350 degrees for about 30 minutes until heated through and bubbly. If baking from frozen, cooking time will be doubled.
Nutrition
Carbohydrates: 42g | Protein: 12g | Fat: 4g | Sodium: 565mg | Potassium: 611mg | Fiber: 7g