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Delicious Freezer Enchiladas ready for meal prep and freezing.

High-Protein Beef Enchiladas

These hearty beef enchiladas are a perfect make-ahead freezer meal, packed with protein and flavor, making weeknight dinners a breeze.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb Lean ground beef You can mix with regular beef for extra flavor.
  • 1 cup Black beans, drained and rinsed For added protein and creaminess.
  • 1 cup Greek yogurt For richness without heaviness.
  • 1 cup Shredded cheese Just enough to melt and hold the filling.
  • 8 pieces Tortillas Flour tortillas stay softer after freezing.
For the Sauce
  • 1 cup Store-bought red enchilada sauce Start with a good base for moisture.
  • 2 tbsp Tomato paste Whisk in for a richer flavor.
  • 1 tsp Cumin For additional flavor.
  • 1 tsp Smoked paprika For depth of flavor.
  • 1/4 cup Broth To loosen the sauce if too thick.

Method
 

Preparation
  1. Brown the lean ground beef in a pan over medium heat, seasoning with salt, pepper, cumin, and garlic powder.
  2. Stir in black beans, a splash of enchilada sauce, and a spoon of Greek yogurt.
  3. Let the filling cool slightly before assembling the enchiladas.
Assembly
  1. Roll the beef mixture up in the tortillas and line them in a suitable pan.
  2. Pour the enchilada sauce over the top of the rolled tortillas.
  3. Sprinkle shredded cheese over the sauce.
Baking
  1. Bake at 350°F (175°C) for 20-30 minutes, until cheese is melted and bubbly.

Notes

Allow enchiladas to cool before freezing. For best results, freeze before baking and cover tightly. Label with date and baking temperature for easy reference later.