Enchiladas are one of my all time favorite foods. It’s a tasty packet of yum and all the things you need in a meal. Once complex, now it’s a dish I can whip up in under a half hour! They are great to mix up in a large batch and wrap up to freeze to eat later. The perfect dinner on the rush.
1 can black beans
1 can diced tomato
1 diced red onion
1 red poblano pepper
1 can enchilada sauce
8 oz shredded cheese
1 lb ground beef, turkey or 1 1/2 cups textured veg protein
Flour tortillas (12-16 large)
Preheat oven to 375 degrees F — Saute the onions and poblano peppers in olive oil until fragrant (about 2 minutes). Add ground beef and break apart with a fork until brown (about 10 minutes). Toss in the black beans, diced tomatoes and half of the enchilada sauce. Stir and cook until mixture starts to boil. Remove from heat.
Place a flour tortilla on a plate, put a heaping spoon full of the meat mixture into the tortilla, sprinkle some cheese, wrap it up, place it into the pan (I use a cake pan). Keep repeating until the pan is full. Pour a little enchilada sauce over each wrap.
Note: If you are eating them all, cover the whole thing in cheese. If you are making them for freezing and eating later, put the cheese on the inside. When you reheat them, the cheese won’t stick to the plate or the aluminum foil.
Bake for 25 minutes – until sauce starts to boil. Remove and serve!
Once the leftovers are cool, wrap each enchilada in aluminum foil, tape, and mark the name and date — trust me, if you start freezing your leftovers for meals for later, you won’t be able to tell what’s what.