The Freezer is my Best Friend Part 4: Refried Beans & Freezer Burritos

I’ve been lazy in the blogging department lately. I have so many ideas bouncing around in my head but haven’t sat down and tapped them all out.

My little blog has even quietly passed the one year mark. Happy blogging birthday to me!

Anyway, yesterday and today I’ve been motivated to get back into freezer cooking. Yesterday I made a batch of my delicious homemade soup for dinner and froze the rest for future meals. Hooray! (Click here for the recipe.)

Today, I made these delicious and oh so EASY refried beans from Ally’s Sweet and Savory Eats. Click here for her recipe. The only adaptation I make is to omit the red pepper flakes. SG and I don’t do spicy anything!

Seriously, if you like refried beans, you NEED to make these. Even if you “don’t cook”, these are super easy and a great place to start.

In the end, the refried beans recipe yielded 12 cups of refried beans! Wow. Such little effort for so much yummy goodness. I pretty much pureed my beans because the Huzz has ulcerative colitis and needs the beans pureed. You can have chunkier beans. Whatevs!

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I froze the refried beans in one cup portions…8 bags of them!!! I also used 4 cups of these beans to make homemade bean, “cheese”, and rice burritos. I used a few pins from Pinterest to inspire me. In the end, I made my own recipe. Here’s how I made my safe burritos.

Bean, Vegan Cheese, and Rice Burritos:
(Inspired and adapted from these blogs: Pennies and Pancakes & Money Saving Mom)

Ingredients:

  • 4 cups of Homemade Refried Beans
  • 2 cups of dry rice cooked and seasoned (I truly don’t know how much this yields. I use my rice cooker and the measuring cup it came with. I make two cups of dried rice which yields much more.)
  • 2-3 cups of Daiya cheddar shreds
  • Mission Tortillas

Directions:

  1. Make the rice. I do a VERY generous sprinkling of Adobo seasoning and a less generous sprinkle of dried cilantro.
  2. In a large bowl, mix the homemade refried beans & seasoned rice together.
  3. Put 1-2 tablespoons of bean and rice mixture in the tortilla. Top with a generous sprinkle of Daiya cheddar shreds. Roll the tortilla and place it seam side down on a cookie sheet.
  4. Heat the burritos until browned in the skillet or flash freeze in the freezer for a few hours. When the burritos are mostly frozen, wrap in plastic wrap or foil and then put them in a freezer ziploc bag or just double bag the burritos. Label, date, and freeze. When it’s time to eat, unwrap burritos, and heat these in the oven, on a skillet, or in a microwave.
  5. Serve with salsa for dipping.

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I ran out of plastic wrap.  Oops.

I ran out of plastic wrap. Oops.

This recipe yielded 27 burritos! I do use the smaller fajita style tortillas because I just love that size. If you use the larger burrito size tortillas, you’ll need to add more filling to your tortilla and end up with less burritos.

I’m so happy that I now have a few more healthier options for our lunches and dinners. In two days, I’ve stocked our freezer with homemade soup, refried beans, and homemade grab and go burritos that are safe for our little family.

I hope you enjoy these recipes as much as we do.

Dairy & Egg Free Beef Enchiladas

Safe and Yummy Enchiladas!

Safe and Yummy Enchiladas!

I’ll tell you up front.  This is not a super easy toss together recipe.  But it is worth the effort and DELICIOUS!  It’s one of the Huzz’s favorite meals! And little three year old SG, who doesn’t happily eat everything I make, GOBBLED this up and then asked for more. That’s the power of Daiya cheese!

I’ve modified it slightly from Onceamonthmeals.com.  Click here to see the original recipe.

I used the OAMM (Once A Month Meals) recipe as a guide. Here’s how I make dairy and egg free enchiladas:

Allergy Friendly Beef Enchiladas

Ingredients:

Directions:

These come straight from the OAMM website.  The tricky part was finding all of the substitutions.  Here’s how OAMM says to make the enchiladas:

“Preheat oven to 350F. If you haven’t done so already, brown ground beef and drain grease. In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and 1 1/2 cups of cheddar cheese. Fill the center of a tortilla shell with filling, and roll up. Place seam side down in a greased 8X8 foil baking pan. Repeat with remaining shells and filling. Each 8X8 pan should contain 5 enchiladas. Pour enchilada sauce over the top of the enchiladas, and sprinkle remaining 1/2 cup of cheese over top. Cover with aluminum foil. Bake covered at 350F for 30 minutes. Uncover and bake for an additional 10 minutes. Serve with sour cream and lettuce if desired.”

We leave out the extra “sour cream” and lettuce and just pig out on these enchiladas! Make sure you use the alternative soup in place of the cream of chicken soup, faux sour cream in place of real sour cream, and the Daiya cheddar shreds instead of cheddar cheese.

Check out the original post to read how to freeze these delicious little babies! Personally, I’ve never frozen any because we eat them all in two days. There are never any extras to freeze!!!

Random Thoughts:
When you make the enchilada sauce and the alternative cream of chicken soup, you have enough to make another batch another day. So, yes, you have to do quite a bit of work for these enchiladas, but the good news is next time you make them you won’t have to! Just freeze the remaining portions and do a quick defrost in the microwave. I made these today and it was so much faster making them this time using my extra enchilada sauce and cream of soup.

My frozen "cream of chicken" alternative and homemade enchilada sauce.

My frozen “cream of chicken” alternative and homemade enchilada sauce.

I have only made beef enchiladas but I bet these would also be equally delicious with some pre-cooked chicken- cubed or shredded!

Last random thought- Today, I had a little bit of leftover Daiya Havarti style jalapeno garlic “cheese”. I added it to the creamy mixture and it gave it an even creamier, almost cream cheese like taste (with a little kick!). Mmmmm!

Grocery Shopping: A Few of my Favorite Brands

Snow is on the horizon for the next few days. When it finally stops snowing, the following days are predicted to have highs below zero. I figured today was the day to go stock up on some groceries.

We have a great grocery store (HyVee) with a newly expanded Health Market. The lady who runs the Health Market is amazing and often carries products just because I ask for them! Just this week, I asked my HyVee if they would carry Just Mayo. It’s a vegan mayonnaise. Just today I already found out the answer- YES! If your grocery store doesn’t carry the brands or products you want, ask and see if they can bring them in for you.

I peeked into my cart and thought I should take a photo and share. I am very thankful for HyVee, Silk, Daiya, Van’s Natural Foods, and other companies that provide safe foods for us.

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(Yes, that is an empty GoGo Squeez in the corner of my grocery cart. That is my go to healthy snack for SG to eat while I shop. We love GoGo Squeez!)

(Yes, again, those are used baby wipes under the GoGo Squeez. You food allergy parents know we must wipe EVERYTHING in the cart down, at least once, if not twice!)

We are ready for the snow!

We are ready for the snow!

What are some of your favorite food allergy brands? While we love many more (Earth Balance, Enjoy Life, etc.) these are the brands that happened to be in my grocery cart today. Please share some of your favorite brands.

Disclaimer: I have not been paid by any of these brands or received any type of compensation. I just love these brands and want other food allergy parents to know what safe foods are out there. I really struggled when SG was first diagnosed with dairy and egg allergies. I want to help others if I can. 🙂

Dairy Free and Egg Free Pepperoni Pizza

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I’m so excited to have a YUMMY and safe pizza that uses a cheese substitute that doesn’t taste like cardboard.  Yay!  I have heard about Daiya “cheese” products, but didn’t want to spend the money on the cheese.  I have been converted.  I’m a believer.

After successfully eating a “grilled cheese” using the Daiya cheddar wedge, I decided to take the plunge and try their imitation mozzarella cheese shreds.

Here’s how I made our pizza:

Ingredients:

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I made the pizza sauce using this recipe from Once A Month Mom. It literally takes 2-3 minutes to make. So easy.

Directions:
1. Make pizza sauce recipe. Click here to see it. (I omit the red pepper flakes and cut the black pepper in half.)
2. Pre-heat oven and pre-bake the crust according to Pillsbury’s directions.
3. Spread pizza sauce on partially baked pizza crust. Spread Daiya mozzarella shreds, pepperoni, and top with desired spices. The Huzz sprinkled some garlic powder, oregano, and salt and pepper  on our pizza.
4. We baked the pizza an additional 10 minutes, as the Pillsbury crust instructions recommended.

And we held our breath…

And ended up with this!

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Doesn’t it look DELICIOUS?

Here’s what SG’s portion looked like. She’s not too keen on cheese yet, because she’s only been eating Daiya cheese for a few days. She’ll get used to it. We LOVE it!
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