January 21, 2016

      I'm starting a new line of blog posts all focused around my love for freezer meals. Confession time: I'm REALLY LAZY and I like my kitchen clean. We do not have a dishwasher and cooking extravagant meals is a tedious process. I was first introduced to freezer meals just two months before Pen arrived. Let me tell you, it takes time. You'll mess up, make things you can't even stomach and find that not everything freezes into a magical Pinteresty fashion. Now, two years later, my freezer game is stronger than ever!

      Since Joshua and I aren't eating red meat, and enchiladas just happen to be one of our most loved dishes, I figured it was time to switch up our usual. This is dish is one of 11 meals I made in just three hours!

What you need:
  • Pinto Beans
  • Black Beans
  • Kidney Beans
  • Green Chilies
  •  Cilantro
  • Cumin
  • Greek yogurt
  • Whole wheat tortillas
  • Green enchilada sauce
So it begins...(Be sure to cook and rinse those beans!) Once again, I busted out the food processor and combined all three of my favorite protein packed super foods into a nice, paste like consistency.

In a mixing bowl, I combined some diced green chilies, the blended beans, cilantro and cumin. 

After all was mixed to perfect, I divided my mixture into whole wheat tortillas and rolled them (above) to fit a 9 X 13 freezer pan. I wouldn't suggest adding your enchilada sauce until the meal is ready to be served. You dont want to bite into soggy enchiladas, 

Stick in the freezer until you're ready for Mexican night! Pull out of the freezer the morning before you're ready to serve. Bake on 375 for 20 minutes. Pour green enchilada sauce over tortillas and bake an additional 10 minutes. We served ours with my sister's homemade guacamole!

What's your favorite Mexican dish?

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