With a bunch of tinies running around, mama don’t play when it comes to meal prep. I don’t have time to slowly, calmly dice and slice and saute. And I certainly don’t have time to do a sink full of dishes three times a day.
I fell in love with these two recipes and modified them, so I could use fewer dishes and make breakfast and dinner at the same time, with six servings each! It’s a major time and labor saver. And did I mention delicious?
Black Bean, Zucchini, Goat Cheese Enchiladas AND Zucchini Goat Cheese Quiche Cups
family-friendly, freezer-friendly, vegetarian
Adapted from Sprouted Kitchen
Six servings each recipe
1 medium red onion
4 cloves of garlic
8 cups zucchini
Salt and pepper to taste
(1) 15 oz. cans black beans, rinsed and drained
11 oz. soft goat cheese
6 Trader Joe’s whole wheat/corn tortillas
2 bags of Frontera Red Chile Enchilada Sauce (Also found at Target. WARNING: you may want to bathe in this sauce because of it’s highly delicious deliciousness.)
10 eggs, well beaten with a splash of milk
1. Preheat oven to 375.
2. Generously grease 12 muffin tin cups with butter or coconut oil or cooking spray, making sure to get crevices where egg mixture might stick.
3. Slice the zucchini lengthwise in half and cut each half into thin half moon shapes. Slice onion into similar sized strips. Mince garlic. Melt the coconut oil in a large skillet over medium-high heat. Saute the onion and garlic until onion, then add the zucchini, until both are just tender.
4. Take about 1/2 of the zucchini/onion mixture and set aside. Take the other half and spoon into 12 muffin tin cups.
5. Whisk 10 eggs with milk and salt & pepper to taste. If you like a little more flavor, try garlic salt or some paprika for a little kick. Fill each muffin tin cup with egg mixture. Sprinkle approx. 4 ounces of goat cheese evenly separated over top of each of the twelve muffin cups.
6. Place muffin tin in oven and bake for 15-20 minutes, until golden brown on top. Allow to cool for 5 minutes before serving or storing.
7. While muffins are baking, in a large mixing bowl, gently fold together the zucchini, onion, black beans, and the rest of the goat cheese.
8. Over a burner, lightly char both sides of the tortillas, about 1 minute per side.
9. In two small casserole dishes, pour approx. 1/2 cup of the enchilada sauce to cover the bottom of each dish (or you can use one large 9 x 13 dish, pouring 1 cup of sauce on the bottom). Working with one tortilla at a time, fill it with approx. 1/3 cup of the filling and roll it up. Lay it in the dish seam-side down. Continue with remaining tortillas, squeezing the enchiladas in tight. Pour the remaining sauce over the top of the enchiladas and sprinkle reserved goat cheese on top.
(If freezing enchiladas, cover casserole dish in tin foil or cling wrap and a lid, then freeze. To reheat, thaw in fridge over night, unwrap, then proceed as listed below.)
10. Bake for 20 minutes or until warmed through and the top is slightly crisp. Allow them to cool for 5 minutes before serving.
11. Top muffin cups and enchiladas with chopped cilantro, diced avocado, and a squeeze of lime.
(If freezing quiche cups, I recommend individually wrapping the quiche cups in tin foil or cling wrap, then sealing in a freezer bag. Take one out each morning, remove tin foil or cling wrap, then heat in microwave.)