Double Chocolate Waffles

These double chocolate waffles have a bit of melted dark chocolate in every bite. Have them as a snack or dessert, or spread them with peanut butter for a sweet breakfast treat!

Double Chocolate Waffles

I’m pretty proud of how my “stock the freezer before baby’s arrival” efforts are going. I’ll do a full update on everything I prepped in advance later, but so far we have lots of dinners ranging from butternut squash and pork lasagna to carnitas taquitos to chicken pot pie. We have a few snack-y items like raisin nut granola, and then a ton of waffles. Seriously, I can’t stop making waffles.  It feels like I should view that as a problem, because who seriously needs seven gallon bags of waffles in their freezer? At the same time, I just keep telling myself that we can have them for breakfast, dinner (we love breakfast-for-dinner!) and snacks, so the quantity isn’t a problem.  We’ll see how this pans out.

So far, I’ve frozen two batches of plain waffles, one of orange yogurt waffles and two of these double chocolate waffles. I know they sound more like dessert waffles, but if you spread them with some peanut butter for some protein and healthy fats, they can work for breakfast, too!

I made these for my first post as a Handle the Heat contributor. I’m so excited to be writing for Tessa on a monthly basis! Head on over to Handle the Heat to check out my double chocolate waffles recipe!

Here’s how to freeze waffles for later!

Black Bean and Spinach Enchiladas

Black bean and spinach enchiladas are filled with a seasoned black bean spread, and are easily made dairy-free!

Black Bean and Spinach Enchiladas // Savvy Eats

I haven’t quite figured out our grocery routine here yet. I was a bit spoiled in Ithaca – we got our meat and seasonal produce at the farmers’ market every Saturday, and could pick up everything else in a single trip to Wegman’s or the co-op. Now that we’re in Minnesota, however, I have so many options – and nothing that works as a one-shop-stop like Wegman’s did.

I also haven’t found the most affordable source for local, sustainably-raised meat yet. So while we continue our search, I’ve been working more and more vegetarian dinners into our weekly meal plans. Beans and lentils are incredibly affordable, and filled with fiber, minerals and protein.

These enchiladas come out of a mix of recipes from The New Vegetarian Cooking for Everyone by Deborah Madison and the Bluephies cookbook. We love the spinach enchiladas from Bluephies, but they contain cream cheese, and I was looking for a recipe I could easily make dairy-free (to make them dairy-free, just leave the cheese off the tops!). So instead, I made a black bean spread to take the place of the cream cheese. Thanks to all the seasoning, was a definite win without being too spicy.  For the sauce on top, you can use a storebought red sauce or make your own using a recipe like this enchilada sauce from Gimme Some Oven.

Black Bean and Spinach Enchiladas

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 18 enchiladas

Black Bean and Spinach Enchiladas

Black bean and spinach enchiladas are filled with a seasoned black bean spread, and are easily made dairy-free!


  • 1 1/4 cups cooked black beans, drained and rinsed
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 cup low-sodium vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 1 cup diced red onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 10 ounces spinach (if using frozen, it should be thawed and drained)
  • 18 6” flour tortillas
  • Red enchilada sauce (canned or homemade)
  • Shredded cheddar cheese, optional


  1. Preheat the oven to 350°F and grease a 9” x 13” baking pan.
  2. Puree the beans with the vegetable stock, cumin, paprika, chili powder and salt.
  3. Heat the oil in a large skillet over medium-high heat. Add the peppers and onion and sauté for 5-7 minutes, or until the vegetables are tender and beginning to brown.
  4. Add the garlic, oregano and spinach. Cook, stirring occasionally, until the spinach is wilted and warmed through. This should take just 1-2 minutes for spinach that was thawed from frozen. Fresh spinach will take more like 2-3 minutes.
  5. Stir in the black bean puree and heat until warmed through, 1-2 minutes. Remove the filling from the heat.
  6. Fill each tortilla with 2-3 tablespoons of filling, creating a line of filling towards one end of the tortilla. Beginning at the end with the filling, tightly roll up the enchilada and place, seam-side down, in the baking pan. Repeat with the rest of the filling and tortillas. You will either need to do this in two batches, or use a second baking pan to fit them all.
  7. Spoon enchilada sauce over the tops of the enchiladas. If you don’t need these to be dairy-free, top with shredded cheddar cheese to taste.
  8. Bake at 350°F for 13-16 minutes. Serve warm.

Here’s how to freeze enchiladas for later!


Looking for more freezer meals to make now and freeze later? Try one of these 40 freezer-friendly recipes.

PS: This post contains affiliate links, so I will receive a small commission if you click on one and purchase something from Amazon. I only ever link to products I truly use and enjoy. Thank you for supporting Savvy Eats!