Black Bean and Quinoa Enchilada Bake THM E

I always need a little Mexican in my life. There is nothing like those great strong flavors. This weeks freezer meal is based off of this recipe at twopeasandtheirpod.  I’ve tweaked the black bean and Quinoa Enchilada recipe to make it nice and easy (aka instant pot) and also Trim Healthy Mama (THM) friendly.

This meal is a THM Energizing E meal.  This means that the meal is higher in good carbs but lower in fat. The recipe from twopeasandtheirpod is not necessarily THM so it is topped with cheese which brings the fat content up too high to stay as an energizing meal. If you are wondering what I am talking about you should certainly read my post all about my THM journey!  I wanted to keep this in E mode so I left off the cheese.  If you don’t mind that it goes into crossover mode then, by all means, add some sour cream and guacamole too because it is DELICIOUS!

Black Bean and Enchilada Bake- THM E

I’m sorry I just can’t resist so again this recipe is going into my instant pot.  It’s just SO easy and so fast I cannot say enough good things about this machine.  Please save up your pennies and get one because you won’t regret it!  You can see the exact one I use daily (ok maybe just every other day) below and you can also click right over to purchase one!

With that being said if you do not have one you can still make this tasty recipe.  Just click over to twopeasandtheirpod and follow their directions and make sure to leave off the cheese if you want to stay in THM E mode.  If you do have one get ready to make your freezer cooking SUPER fast.  This took me less than 10 minutes to throw into the pot and then about 3 minutes to divide out into dishes!

I basically layered all the ingredients in order in my instant pot.  After everything was loaded up I secured the lid and set it to the meat setting medium.  It went for 40 minutes. After that, I grabbed my trusty pampered chef mix and chop and mixed everything all up. When it was mixed I divided it between three 9×3 pans.  I let it cool and then covered and froze it.  When I am ready to serve it up I will let it thaw and then bake at 350 for 20-30 minutes.

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Black Bean and Quinoa Enchilada Bake THM E

Ingredients

• 3 Diced Onions
• 6 Bell peppers various colors (I did yellow, red and orange)
• 2 Jalapenos
• 24 oz Quinoa Uncooked
• 4 15oz Cans of Black beans not drained
• 4 15oz Red Enchilada Sauce
• 3 t minced Garlic
• 12-16 oz Bag of Frozen Corn
• 4 T Taco Seasoning I make my own but you could also use a packaged one

Instructions

1. Dice your onion, peppers, and jalapenos.  I like to do mine in my food processor using the shredder attachment

2. Place first three ingredients into the pressure cooker and continue adding each ingredient.

3. Secure the lid and process for 40 minutes.

4. When it is finished you can divide it into three 9X13 pans.  Cool and cover and then freeze.

5. When ready to use thaw and then bake at 350 for 20-30 minutes

This was a very family friendly recipe.  My kids and husband enjoyed it.  I served it to them on tortilla shells with sour cream and cheese.  Some of them may have had ketchup on it.  Doesn’t ketchup go on EVERYTHING?  Well in this house yes, yes it does!  We also had green beans to make it a meal.  If you are looking for more great THM freezer options check out my whole list of meals here!