Our favorite enchiladas! Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing homemade enchilada sauce!
A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. (Thank you Kara!) Here are her instructions:
“I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes.”
Recipe adapted from Martha Stewart