Carnitas Taquitos

Flavorful pork is wrapped tightly in flour tortillas and baked into crisp carnitas taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Carnitas Taquitos

We’re still working our way through all the meals I froze before the baby was born, and I’m grateful for that. Because while I have gotten back into the kitchen (and am so happy that the markets are open for fresh local produce again!), the whole making-dinner thing doesn’t always happen.

Baby girl has been on a nap strike for the better part of two weeks, and most days, she can’t fall asleep anywhere. When she wouldn’t sleep in the crib, I tried wearing her in the Moby, going for a walk, going for a drive, putting her in the swing – each thing would work for 10-15 minutes, and then she’d be awake again. Finally, in late afternoon, she would be so exhausted that she’d conk out in my arms for a solid 2-3 hour nap. If I tried to set her down, she’d wake up immediately. So I’ve been opting to just enjoy the cuddles and remind myself that everything is a phase with babies.

Carnitas Taquitos 2

Anyways, all this means that I’m not able to do much prep work in the kitchen in late afternoon like I usually would. By the time we get back from our daily post-work walk with Dan, it is close to her bedtime (and at this point, that’s pretty close to our bedtime too!). I’d rather spend that last little stretch of time with Dan and the baby than at the stove, so on the no-nap days, we’ve been opting for freezer meals or other quick, easy dinners.

This week, I baked up some of these carnitas taquitos that I had frozen back in February (here’s how to freeze taquitos). In the time it took them to bake, I managed to make an avocado cream dipping sauce and side salad and get the kitchen all cleaned up. Win-win – a delicious dinner and one less task on the household to-do list!

Carnitas Taquitos

Prep Time: 30 minutes

Cook Time: 8 hours

Yield: 24 taquitos

3 taquitos

Carnitas Taquitos

Flavorful carnitas are wrapped tightly in flour tortillas and baked into crisp taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Ingredients

    For the carnitas:
  • 15 ounces tomato sauce
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground cinnamon
  • 3 pounds pork shoulder
  • For the taquitos:
  • 24 6" flour tortilla
  • 1/4 cup canola oil

Instructions

  1. Whisk the tomato sauce with the chipotle chili, cumin, chili powder and cinnamon.
  2. Place the pork in a slow cooker and cover with the tomato sauce. Cook on HIGH for 6-8 hours. When the pork is cooked and cool enough to handle, shred the meat.
  3. Grease 2 9x13" baking pans. Spoon 2-3 tablespoons of carnitas into a tortilla in a single line about 1/3 of the way from one edge. Roll tightly, and place seam down in the pan. Repeat until all the carnitas are used up.
  4. Brush the tops of the taquitos with oil, and bake at 450F for 20 minutes, flipping halfway through. Serve warm.
http://www.savvyeat.com/carnitas-taquitos/

Here’s how to freeze taquitos for later!

PS: This post contains affiliate links. I only ever recommend products that I truly use on a regular basis. Thanks for supporting Savvy Eats!

 

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!

Ingredients

  • 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

Instructions

  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.
http://www.savvyeat.com/black-bean-spinach-enchiladas/

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!