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Freezer-to-Oven Beef Black Bean Enchilada Bake
Andre Lewis

Freezer-to-Oven Beef Black Bean Enchilada Bake

Corn tortillas, black beans and beef freeze under red enchilada sauce without the fragile work of rolling. The pan goes straight from freezer to oven, covered long enough to heat its center. Drained beans and tomatoes keep the eventual squares distinct after a proper fifteen-minute rest.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 cans black beans 15 ounces each, rinsed
  • 1 can diced tomatoes 14.5 ounces, drained
  • 3 1/2 cups red enchilada sauce
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack divided

Method
 

  1. Brown beef and onion and drain. Stir in cumin, chili powder, salt, beans, tomatoes and 1 cup enchilada sauce and cool 15 minutes.
  2. In a freezer-safe 9-by-13-inch foil pan, layer 1/2 cup sauce, four tortillas, half the beef and 1 cup cheese. Repeat, then finish with tortillas, remaining sauce and cheese.
  3. Cool completely, wrap in plastic and two layers foil, label and freeze up to 3 months. Remove plastic before baking.
  4. Bake from frozen, covered, at 375°F for 60 minutes.
  5. Uncover and bake 15 to 20 minutes more until 165°F in the center. Rest 15 minutes before cutting.