Meal Prep Series- Vegetarian Enchiladas

“Where’d the enchiladas go?!”

I didn’t have the foresight to capture the beautiful tray of enchiladas but did snap this funny photo of my then 10-month old son after he consumed a whole one!

When I had my son, a dear friend of mine, Mara, and her then-fiancé at the time, Tyler, brought a version of these enchiladas (along with pre-made margaritas and guac) to our home. The recipe was a Kelley family favorite and it is no exaggeration that my husband and I polished off almost the entire pan in one sitting- they are that good. I have made a few tweaks to this recipe using pantry staples and it’s been on regular rotation in my home ever since that day and they still give me the warm and fuzzies every time we have them.

These enchiladas are such a great recipe for meal-prep as they are so customizable and keep well. I have made them both vegetarian and non-veg, with corn tortillas and flour, and several different cheese add-ins. I am convinced the reason they’re so good is the canned sauce that I do not deviate from. I’ve found the sauce at both Target and Wal-Mart, and Ralph’s back when we lived in Los Angeles. Their website store locator should be all you need to find the product near you.

Whether you’re prepping for baby or taking these to a friend, you’re guaranteed to win hearts and stomachs over with this recipe. Plus, it’s a welcome reprieve from the typical trays of lasagna that are all too common as a dinner option.

Bean + Cheese Enchiladas

Ingredients

2 15.5oz cans organic, refried pinto beans

1 4oz can mild green chilis

1 medium yellow onion

4 cloves garlic, minced

cheese of choice* (queso fresco, shredded pepperjack, shredded cheddar)

2 10oz cans (or 1 28oz can) Las Palmas medium green enchilada sauce

tortillas of choice*

Toppings: fresh cilantro, hot sauce, extra cheese, guacamole

Instructions

1. Preheat oven to 400 degrees fahrenheit

2. Dice onion and place in saucepan over medium-heat with a little bit of butter or olive oil. Cook 7-10 minutes until onions are translucent.

3. Add minced garlic and cook for 30 seconds.

4. Add green chilis and both cans of beans. Stir until just warmed through and turn off heat.

5. In a 9x13, pour enough enchilada sauce in the bottom to just cover it.

6. Fill tortillas of choice with bean + chili mixture, top with cheese of choice, roll them up and place seam-side down in the baking dish. Repeat with as many tortillas as needed to use all of the mixture.

7. Pour the remaining enchilada sauce over the entire dish and top with extra cheese, if desired.

8. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking another 10 minutes to get the top crispy.

9. These are amazing on their own but can be extra delicious served with fresh cilantro, extra cheese, salsa, guacamole, and sour cream.

   *preparation notes:

   Cheese: I personally like queso fresco or pepper jack cheese in these enchiladas. I measure with my heart but for those that like exact, I’d say about a cup of cheese between inside the enchiladas and on the top.

   Tortillas: I think these are best with flour tortillas (and the flour ones also freeze a bit better, in my opinion) and after living in LA, I’ve become a bit of a tortilla snob. Vista Hermosa are some of the best store-bought outside of the west coast and can be found at Whole Foods. If you’re gluten free or prefer corn tortillas, I recommend heating a bit of neutral oil in a shallow pan and frying the tortillas for a few seconds to make them more pliable for filling and rolling.

Andrea Yates at Caring for You Doula is a postpartum doula based in Hoboken, NJ, serving families across northern NJ- Hudson, Essex, Bergen, and Union Counties. She is passionate about all things postpartum. Contact her today to set up a free consultation on how she can help care for you and your family during this amazing time.