If you didn’t read my post about how to manage your stress, head over there and take a look. One of the things I mentioned was planning ahead, especially when it comes to meals. There are five of us in my family and if I’ve had a tough day, or am having a migraine, preparing meals ahead of time solves many meal time dilemmas.
Even if I haven’t had a tough day, having a pre-made meal makes life so much more peaceful and easy. I work very hard one day, to have many stress free days. It works for me, and I’ve learned that I don’t always have to do everything in one day. If I have a spare hour during the week, I might make a few quick meals to put in the freezer or maybe make some freezer PB & J’s for the kids.
Planning ahead has changed my life. Sounds dramatic, but it’s little things that add up to big results and, for me personally, I was in crisis mode and needed to change my ways.
Getting all five of us to agree on the food we like is basically trying to get Trump and Obama to agree on something. I feel utter desperation many nights when I am met with sour puss faces at the dinner I have prepared. I have adopted the “this is what we’re eating, if you don’t like it then there’s always breakfast tomorrow morning” attitude.
So, a few weeks ago when I made this Make Ahead Freezer Friendly meal that all five of us liked, I nearly cried. I don’t claim this to be extremely healthy, or gourmet, but it’s a vegetarian meal that fed my family for under $5.00. A dollar per person? I’ll take that. I served this with Cilantro Lime Rice and a small side salad to make a complete meal.
I really wasn’t sure what to call it, so I went with Bean and Cheese Enchilada Stack. You could call it “Mexican Lasagna”, but whatever you decide, if your kids like Mexican food, bean burritos, quesadillas, or enchiladas, they will like this recipe. It has nothing too spicy and is simple and plain. If it’s too plain for you, you could spice it up with toppings and condiments.
This recipe makes two meals that can be either baked right away or frozen for up to a month. I defrost mine in the refrigerator before baking.
[bctt tweet=”Make Ahead- Freezer Friendly Bean and Cheese Enchilada Stack– kids friendly! #FitFluential #eat”]
What You’ll Need
Makes TWO Meals
One package of Soft Taco Sized Flour tortilla ( 20 ct)
2- 16 oz cans of Refried Beans
1- 32 oz. can of Enchillada sauce– I’ve used both Red and Green (Or make your own using this RECIPE)
2 Cups of Grated Mexican Blend or Cheddar Cheese.
2 Disposable 7″ Round Food Pans– I used these HERE.
Optional Garnish Items-
Chopped Green Onions
Sliced Black Olives
A squirt of Lime juice
How to Make It
Pre-heat oven to 350 degrees
Spray food pan with Grapeseed oil or Pam. Take about a Tablespoon of the Enchilada Sauce and spread on the bottom of the pan. Then lay down a tortilla. Next, spread a thin layer of refried beans. Sprinkle beans with grated cheese. Lay another Tablespoon of Sauce. Repeat this process, gently pressing down with each layer. When you get to the top, spread one last layer of Enchilada sauce and cheese. At this point you could either bake at 350 degrees for 35 minutes or freeze for up to one month. This recipe will make two pans and feeds my family of five ( We each get one very large piece).