Black Bean and Corn Enchiladas Freezer Meal

 Black Bean and Corn Enchiladas Freezer Meal

Ready in 45 minutes

Makes 12 servings

Calories 288

Ingredients

• 15 oz. black beans drained

• 15 oz. kernel corn drained

• 4 oz. green chilies

• red bell pepper diced

• 1 tsp. cumin

• 1 tsp. lime juice

• salt and pepper to taste

• 24 oz. enchilada sauce

• 4 cups Tex Mex cheese shredded

• 24 corn tortillas

• 2 9x13 foil tray or 4 small foil trays*

Preparation Instructions

1. In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.

2. Spoon some of the mixture into a corn tortilla. Wrap.

3. Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.

4. Pour one can of enchilada sauce over top of the enchiladas in each tray.

5. Sprinkle 2 cups of cheese over each of the dishes.

6. Cover with two layers of foil. Freeze.

Note

This recipe makes two large trays of enchiladas. You can either freeze both or serve one that night and freeze the other for another time. Or, you can make four small trays.

Cooking Instructions

1. Remove the tray from the freezer. Thaw.

2. Bake at 350° for 30 minutes.

3. Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.