Here is my first freezer stockpile recipe! It’s a pretty easy, but I still feel like I was cooking all day due to the fact that I had to make beans and rice, too. But, once those two things were finished, putting together the enchiladas only took about half an hour. We ate one pan for dinner and I froze two other pans and a bag of beans and rice for future burritos! Woo hoo! Below are the recipes for enchiladas, black bean, and spanish rice.
Black Bean, Rice, and Cheese Enchiladas
1 recipe black beans
1 recipe spanish rice
1 large can green enchilada sauce (I’m going to follow a lead on jarred enchilada sauce soon… I will update if its true!)
20 large tortillas
2 lbs. cheddar cheese, grated (I grated in the food processor… to only took about three minutes!)
1. Spray three 8×11 inch pans with pan spray. Spread about half a cup of enchilada sauce in the bottom of each pan.
2. Place a tortilla in the pan, then fill with about a half cup beans, half cup rice, and a quarter cup cheese.
3. Roll up the tortillas and continue until there are about six in each pan.
4. Divide remaining sauce among the three pans and spread it across each rolled tortilla. Sprinkle with cheese.
5. Freeze. When ready to cook, defrost and bake at 350 degrees until bubbly and hot, about 30 minutes.
6. Any left over rice and beans can make great burritos, too!!
1 pound black beans, washed and picked over for stones
2 quarts water
1 medium onion, chopped
4 large garlic cloves, minced
1/4 cup chopped cilantro, plus additional for garnish if desired
Salt, preferably kosher salt, to taste
1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.
2. In a dutch oven*, add the onion, half the garlic, drained beans, and enough water to cover by about one inch. Add more water later if necessary (different brands of beans soak up more or less water). Bring to a boil and then simmer on low for one hour.
3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft. Take the lid off to thicken up the broth for the last half hour to hour if you would like. Taste. Is there enough salt? Does it need more garlic? Add if necessary. Let sit overnight in the refrigerator for the best flavor or freeze immediately. Freeze in 2 cup portions for up to three months with a bit of the broth.
*Can also be made in the crockpot. Simmer on low for 5-8 hours, or until beans are soft.
2 1/2 cups salsa (from a jar!)
3 1/2 cups water
3 cups brown rice
1. Bring salsa and water to a boil.
2. Add rice and stir. Simmer on low for 40 minutes.