Freezer friendly bean, rice, and cheese enchiladas

This a delicious vegetarian cheesy bean and rice enchilada–and it’s a freezer friendly meal, too. Just make an extra pan or two. Yum!

  • 1-2 C beans (I like black, amount depends on proportion you like, but I usually do approximately 1:1 with the rice)
  • 1-2 C cooked rice
  • 1/2 C cheese, your choice
  • 4-6 tortillas, either flour or corn
  • 1.5 C (or 1 can) enchilada sauce

Mix together beans, rice, and cheese.  Put about 1/4 C in each tortilla and roll up (can use more or less, or cut big tortillas in half). Put a little sauce and then each rolled enchilada seam-side down into a pan (such as 9 x 13 – adjust to fit size). Top with more sauce to cover exposed tortillas, saving a little to serve, and cover pan with foil. Bake in a 400 degree oven for about 40 minutes or until heated through*. Top with reserved sauce and sprinkle with more cheese, allow to melt, and serve.

*Ingredients are already cooked, so no need to cook them–just heat!

About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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