Lately, I’ve found myself often cooking twice the amount of food I plan to eat and freezing the second meal so that I have something I can quickly throw in the oven on days I just don’t feel like cooking or if I’ve cooked all day for ABM and I don’t want to do any more dishes. 🙂
So far this is has been a weeknight dinner game changer for us. This isn’t something I do a lot because I don’t have a huge freezer, so I really only need a few easy meals saved at a time.
And then we’re gonna smother some corn tortillas filled with loads of good things in that sauce. The story ends with us stuffing our faces AND storing away the same meal to be enjoyed in a few weeks or a few months.
I’m pretty excited. I hope you are too. OK, let’s enchilada!
1 bell pepper
2 cloves of garlic
1 tablespoon olive oil
salt and pepper to season
one 15 oz. can prepared black beans, drained
10-12 corn tortillas
For the sauce:
3 tablespoons olive oil
1 tablespoon flour (I used whole wheat pastry flour, but any flour is fine.)
1 chipotle pepper in adobo sauce
1/4 cup tomato paste
1/4 cup pumpkin puree
1 1/2 cups vegetable stock
1/2 teaspoon salt
1 tablespoon chopped cilantro
1/2 cup shredded cheese (optional)
First dice the peppers and onions and mince the garlic. Sauté those three ingredients in 1 tablespoon olive oil over medium / high heat for 4-6 minutes until the peppers soften and just begin to brown. Season with salt and pepper and remove from heat.
Drain the can of black beans and toss into a large bowl. I like to use a pastry blender to mash some of the beans just to give my filling a different texture, but this is optional. Add the cooked peppers and onions to the bowl and reserve until you are ready to stuff the tortillas.
In a medium sized pot, heat the 3 tablespoons olive oil over medium heat and whisk in the flour. This will make a very thin roux of sorts. Add the pureed pumpkin mix and the remaining 1 cup vegetable stock and whisk well.
To assemble your enchiladas, simply add about 1/3 cup of the sauce to a small baking pan or cast iron pan. For my freezer version, I used a small aluminum baking pan that came with a paper lid—convenient for my purposes. 🙂
Roll the filling up in the tortillas and place them side by side in the pans. Then top with the remaining sauce.
Whether you do decide to add cheese to these or not, don’t add any to the freezer version because I find that cheese doesn’t tend to freeze well. So you can always add it later before baking if you want it.
Bake at 350°F for 20-25 minutes. Then top with a little fresh cilantro before serving.