Recipe Share - Portobello Spinach Enchiladas (Freezer Meal Friendly)

These enchiladas happened spontaneously a few weeks ago when I needed to use some left over crockpot chicken. 

I decided to make chicken enchiladas and freeze them for another night. 

I also had a ton of baby portobellos that needed to be used ASAP. There are only two veggie lovers in our house so I made one tray of chicken enchiladas and one tray of veggie enchiladas to freeze.

I used whatever I had on hand. I was skeptical about how they would turn out, but was pleasantly surprised this evening when I thawed and baked them for dinner tonight.

Here's what I used:

1 package of Baby Portobellos

Corn Tortillas 

1 can organic Black Beans

1 small can Green Chilis 

1/2 Red Onion

3 handfuls of Spinach

Cumin

Chili Powder

Smoked Paprika

Garlic powder

I probably used some turmeric 

2 small cans of Hot Enchilada Sauce

Garlic Olive Oil

I think those are all the spices I used 😳 It has been a few weeks now, I hope I'm remembering them all.

1. Start off by tossing the mushrooms with oil and garlic powder and placing them on a baking sheet.  I used garlic olive oil. I baked them at 425 degrees for 25 minutes. While they are roasting, cut your red onion into whatever size you prefer and drain and rinse your beans.

2. In a large mixing bowl, mix together the mushrooms, onion, black beans, spinach, Chilis, and seasoning. I don't measure with seasonings, so don't be shy, sprinkle it on, taste it, and add some more if you like. 

3. I try to avoid the microwave when possible, but I typically wrap the tortillas in a damp towel and nuke them for a minute or more so that they are soft and bendy for rolling. While the tortillas are getting bendy 😊, pour enough sauce in your baking dish (or disposable freezer tray) to cover the bottom of the dish/tray. 

4. Spoon about 2 large spoonfuls of the mixture into each tortilla and roll. Place each roll in the sauce covered pan. Once you pan is full, pour remaining sauce over the top to wet each enchilada.

If you are not going to freeze, add cheese and bake in the oven for 25 minutes at 350 degrees.

If you are going to freeze, I suggest adding the cheese when you are ready to cook, only because you may want to put them in before they are fully thawed, and you don't want your cheese getting too crispy.

I thawed mine by setting them on the counter for a majority of the day. Easy dinner night!

I served it with rice and I'll be sharing the left overs with a few friends for lunch tomorrow.

What's your go-to freezer meal?

-Caffeinated and Freckled 

 

Recipe Share - Indian Style Chickpeas

I LOVE Indian food. 

I throw curry into just about anything and use turmeric whenever I can to take advantage of its many health benefits.

I threw together this quick dish of chickpeas and they turned out wonderful so I thought I would share. It was the perfect hot dish on a quiet, rainy day. I have read a few similar recipes on Pinterest and decided to add my own touch.

I cheated and used some canned items. I'm sure it would taste that much more delicious with dried chickpeas and fresh tomatoes.

This way is quick and takes just one skillet. I like using my cast iron skillet to add more iron to the food. 

1 can of chickpeas

1 can of diced tomatoes

2 Tablespoons of minced garlic

2-3 handfuls of mixed power greens

Turmeric

Garam Masala

Curry Powder

Ground Cumin

Onion Powder (because I was out of onions)

Sea Salt

Pepper

1. Heat your choice of oil in a pan. I used avocado oil. Add your chickpeas, tomatoes, and garlic. Simmer and stir occasionally until blended well. (Just a few minutes)

2. Add your seasonings. I basically did a dash of each, but went heavier on the curry and turmeric. Continue to stir and heat until most of the liquid (from canned tomatoes) is gone.

3. Add your handfuls of greens and gently push them around so that they heat. As soon as they start to wilt is when I turn my heat off, so that they do not become super wilted.

That was literally it. It was ready to enjoy. 

I was thinking cilantro and ginger would be a great addition to this dish.

You can always make a larger batch, and freeze some for another day. 

Let me know if you try it!

Enjoy!

-Caffeine and Freckled 

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Light is yours,
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Light is you and I. 

Light is night and day.
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Light is your abandoned past,
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Light is scary.
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when you refuse to feel.

We breath light.
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Live light.