These are a great option to make if you're going to be short on time. You can put together the enchiladas and then freeze part of them, or the whole batch, until you're ready to bake and enjoy them.

Ingredients

2lbs ground beef

2T taco or fajita seasoning (or one pre-made packet)

1 15oz can black beans (refried beans also work too)

1 green bell pepper, chopped

1 red onion, chopped

1 cup sharp cheddar or mexican blend cheese

1 can diced green chilies

1 cup + 1/4 cup enchilada sauce

1 cup + 1/2 cup salsa of choice

8-10 tortillas of choice

Instructions

In a large skillet, sauté peppers and onions. Set aside and cook the ground beef. Add peppers and onions back in along with seasoning, 1 cup enchilada sauce, 1 cup salsa, beans, and green chilies. Let the mixture simmer for 5-10 minutes or until slightly thickened. Add in 3/4 cup of cheese.

Evenly scoop the tortilla mixture into your 8-10 tortillas (this will depend on the size of the tortilla), roll them up, and add them to a greased baking pan. Depending on what size tortillas you use, you can fit them into a 9x13 pan. You should be able to fit at least 8 in the pan. Mix remaining salsa and enchilada sauce and pour that overtop the filled tortillas. Sprinkle remaining cheese overtop.

From here, either bake, or let cool completely and then freeze the enchiladas until you're ready to eat them. When you're ready to bake them, pull them out of the freezer and defrost in the fridge for 24 hours and then bake as instructed below.

Bake at 375 for 25 minutes or until edges of tortillas become crispy.

I'll eat the filling as a dip with tortilla chips as well!

Macros for the filling per serving (for 8 servings): ~ 15f, 20c, 35p