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Vegetarian Enchilada Freezer Meal

Vegetarian enchilada freezer meal with full fresh flavor! You will love this vegetarian enchilada filling idea with or without the tortillas.
Prep Time5 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 297kcal
Author: Hannah Stewart

Equipment

  • Slow Cooker or Crockpot

Ingredients

  • 1 1/4 cup chicken broth (or broth of preference)
  • 1 cup uncooked quinoa
  • 10 oz enchilada sauce
  • 4.5 oz can chopped green chilies
  • 14.5 oz cans black beans
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh cilantro

Instructions

  • Add all ingredients into slow cooker and stir.
  • Cook on low 3 hours or high 2 hours.
  • Serve! Top with fresh veggies, avocado and your favorite taco toppings!

Freezer Directions:

  • Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
  • Add all ingredients to labeled gallon freezer bag.
  • Store in freezer for up to three months.

Cooking from Frozen Directions:

  • Thaw overnight in fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
  • Add freezer bag contents into slow cooker.
  • Cook on low 3 hours, 4-5 hours if frozen.
  • Serve! Top with fresh veggies, avocado and your favorite taco toppings!

Notes

  • May top with favorite taco toppings! (cheese, guacamole, salsa, etc…)
  • Make it pretty: Garnish with fresh cilantro and a lime wedge.