It’s no secret, we love Mexican food. It also happens to freeze well, just take a look at the freezer section of your local grocer, burritos and enchiladas galore.
When I was planning out what to make for our freezer meals I surveyed what I had on hand first. We always seem to have enough tortillas to throw a block party fiesta. I wanted to use them up so I planned a few different Mexican meals. I actually had a little leftover filling from these enchiladas so I rolled it up in burrito size tortillas and made some freezer burritos. I tried the veggie one the night we got home from the hospital and while I’m pretty sure I was half asleep, it was a delicious combination.
Preston from The Hatch Chile Store had sent me some roasted hatch chiles back in June and they sat in my freezer for a while when I took a little cooking break. Finally I broke into them when making up these enchiladas. They added the perfect amount of heat to this dish. I suggest ordering yourself some of these to keep in your freezer then just pop one or two out to throw in a dish.
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 medium zucchini, chopped
- 2 teaspoons olive oil
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 2 hatch green chiles, roasted and chopped
- 1½ cup shredded cheese, divided
- 2 tablespoons taco seasoning
- 8 fajita size tortillas
- 1 can enchilada sauce
- In a skillet over medium heat saute onion, garlic, and zucchini in olive oil until softened, about 5 minutes. Transfer to a large bowl and mix together with black beans, corn, green chilies, 1 cup shredded cheese, and taco seasoning.
- Pour ½ the can of enchilada sauce in the bottom of a 9x13 pan. Fill tortillas with filling, roll up and place seam side down. Cover with remaining enchilada sauce and cheese.
- Cover and freeze. When ready to bake, let thaw, heat oven to 400 degrees, and cook covered for 15 minutes, remove foil and bake an additional 5 minutes.
Approx cost per serving: $1.97