Beef Enchilada Meal Prep
Healthy beef enchiladas, perfect for weekly meal prep!
Ingredients
Enchiladas
- ½-1 lb Lean Ground Beef
- ½-1 packet Taco Seasoning *Taco Bell Original Seasoning
- ½-1 tsp Salt
- 10 Corn Tortillas
- 1 can Old El Paso Mild Red Enchilada Sauce *Green Enchilada sauce works great too
Black Beans
- 1 can Black Beans *strained and rinsed
- ¼ tsp Salt
- ¼ tsp Onion Powder
- 1/4 tsp Garlic Powder
Minute Spanish Rice
- 2 cups Minute Rice
- 1 ½ cups Chicken Broth
- ½ cup Tomato Sauce
- 1 ½ tsp Chili Powder
- 1 tsp Cumin
- ½ tsp Garlic Salt
- ½ tsp Dried Oregano *can be used as a garnish as well
Sides
- Handful Shredded Lettuce *optional
- 1 tbsp Lowfat Ranch Dressing *optional
Instructions
- Place all Spanish rice ingredients into a large microwaveable bowl, stir to combine. Place lid on, leaving a small opening to vent. Microwave for 6 minutes, let it rest for 5-10 minutes before removing the lid and fluffing with a fork.
- Brown thawed lean ground beef in a skillet on the stove. Use a spatula to break up the meat and cook until no more pink shows, about 7-10 minutes. Remove any excess fat, dab out carefully with a paper towel, or use a spoon to remove the excess liquid fat. Add the taco seasoning packet and the amount of water it says on the packet, then let it simmer, stirring occasionally for 5-10 minutes.
- Use a skillet on medium heat, to heat through the corn tortillas. You can use cooking spray, and be sure to flip over onto both sides for even cooking.
- For the black beans, strain and rinse thoroughly in the sink, add to a bowl. Add the onion powder, salt, and garlic powder over the beans and stir to combine.
- Once the beans, Spanish rice, meat, and tortillas are ready, it's time to assemble. Place 5 meal prep containers on the counter, add two cooked tortillas to each container. Evenly distribute the lean ground beef into all 10 tortillas. roll them up. Scoop 1/2 cup Spanish rice into each container, and 1/4-1/3 cup black beans to each container as well.
- Once the enchiladas have been rolled up, and the beans and rice are in the containers, open the can of enchilada sauce. Pour equal amounts of sauce over the enchiladas in each container.
- Store in the refrigerator for up to 5 days. Heat for 60 seconds before eating the day of. You can also add the fresh lettuce and low fat ranch dressing to the side after it has been reheated. Enjoy!
Notes
*Sides: Shredded Lettuce, Lowfat Ranch Dressing