Meal prep: Large batch Enchilada mexi veggie bean mix

This week I made a batch of Mexican style veggie mix that I can freeze up and then pull out to make a nice dinner with "lots of vegetables". 

Have you ever thought about how people use the term "lots of" in front of veggies. Would you ever say that about meat or potatoes? My dinner had "lots of veggies". Yes. But my dinner had "lots of potatoes". That sounds strange. My dessert had "lots of ice cream". No, right?

Anyway,

lets get into this veggie mix while it is still fresh on my mind. It was so good.

Just as with the stir fry veggie mix I just shared, the idea here is to make a large batch, freeze it in portion sizes of half a pound per person so that you can do all the cutting one day and then reap the rewards the other days when you can just pull a great veggie mix out of the freezer to make your dinner extra fantastic. 

The idea with this one is that you heat up this mix and then add some enchilada sauce to it for a nice Mexican style side. 

List of ingredients - This made about 4 one pound mixes for me. That is 8 portions total. Depending on the sizes of your veggies, you may get something slightly different.

3 mini zuchinni, diced

1 basket of mini roma tomatoes, diced (each cut into 6 pieces)

1 medium large jalapeno, finely diced (1/8th x 1/8th inches)

1 10oz bag of frozen corn

1 cup of frozen peas

1/2 peeled, diced onion

1 can of pinto beans, drained, rinsed

1 can of black beans, drained, rinsed.

Mix all together and divide up into your preferred portion size and freeze.

To make, remove from freezer in the morning, then in the evening it has thawed, heat on a skillet, then add half a can of enchilada sauce. I use Medium hot, but you do you! Simmer until most of the liquid of the sauce has evaporated. Serve as a side.

Today we had it with some falafel, I made from scratch, some lettuce and avocado.

About Katja Kromann

I am a Danish American decorating life in Seattle. I love all things design and I love coming up with or simply documenting the dishes we eat so that I can go here for inspiration.

I can’t think of anything more fun than coming up with a recipe or project, making it, photographing it and sharing it with you on my websites.

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