Bold, smoky and cheesy... built to freeze, ready when you are.

Serves 8 | Prep 35 min | Bake 45 min (thawed) | Freezer Life 3 months | Pan 9 × 13-inch foil pan

Ingredients

2 lb (900 g) lean ground beef and 1 tbsp vegetable oil

1 large onion and 1 red bell pepper, diced; 4 garlic cloves, minced

2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce

1 tbsp chilli powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 11⁄2 tsp kosher salt

1 can (540 mL / 19 oz) black beans, rinsed and drained; 1 cup frozen corn

3 cups red enchilada sauce, divided; 1⁄2 cup chopped fresh cilantro

10 (8-inch) flour tortillas; 3 cups shredded Tex-Mex cheese blend, divided

Prep & Freeze

1. Brown the beef. Heat oil in a large skillet over medium-high heat. Brown beef 8–10 minutes, breaking it up; drain excess fat.

2. Build the flavour. Add onion and bell pepper; cook 5 minutes until soft. Stir in garlic, chipotles, adobo, spices and salt; cook 1 minute until fragrant.

3. Finish the filling. Stir in beans, corn, 1 cup enchilada sauce and cilantro. Simmer 3 minutes, then cool completely (spread on a sheet pan to speed it up).

4. Assemble Bottom. Spread 1⁄2 cup sauce in the foil pan. Fill each tortilla with filling and a sprinkle of cheese (1 1⁄2 cups total), roll tightly and place seam-side down.

5. Assemble Top. Pour remaining 11⁄2 cups sauce over the enchiladas and finish with remaining 11⁄2 cups cheese.

6. Wrap & freeze. Cover with plastic wrap, then a tight layer of foil. Label and freeze flat for up to 3 months.

Freezer to Table

Thawed (best): Thaw overnight in the fridge. Remove plastic wrap, re-cover with foil and bake at 375°F

(190°C) for 30 minutes, then uncover for 15 minutes until bubbly.

From frozen: Bake covered at 375°F (190°C) for 75–90 minutes, then uncover for 15 minutes. Centre

should reach 165°F (74°C); rest 10 minutes.

ChefD Tips

• Cool the filling completely before assembling... warm filling means soggy tortillas and ice crystals.
• Serve with sour cream, avocado, pickled red onion and lime.
• Want more heat? Add a third chipotle.