These vegetarian black bean and corn enchiladas can be made ahead and frozen. The flavors are intense in all the best ways. This hearty, family-friendly meal will be one you will make again and again. When I’m making freezer meals, I like to use healthy ingredients. When I see bright colors, then I feel like I’m feeding my family well in recipes like the Chickpea and Vegetable Curry, Cilantro Lime Chicken with Corn and Black Beans, or Asian Rice Bowl. The filling in this recipe is so colorful. I know right away when I see that this is a dish I can be proud to serve my kids.

These have Mexican flavors and just the right ratio of filling to wrap. If you’re an enchilada fan, you’re going to fall in love with being able to take these out of the freezer and cook them whenever the craving hits.

Personally, I like using corn tortillas for a more authentic experience, but if you hate the texture of corn tortillas as some people are known to, you can substitute flour tortillas for the corn ones. I make most of my freezer meals in resealable freezer bags to save on space, but this is one that really needs to be made in trays. It takes up more room, but it’s well worth it.

We also made a few of these in small containers for individual freezer meals. We used microwave-safe containers so that they could be heated that way. These are perfect for singles.

Black Bean and Corn Enchiladas Recipe:

Ingredients:

15 oz. can black beans, drained
15 oz. can kernel corn, drained
4 oz. green chilies
red pepper, diced
1 tsp. cumin
1 tsp. lime juice
salt and pepper to taste
2x 12 oz. cans of enchilada sauce
4 cups shredded Tex Mex cheese
24 corn tortillas
2x 9×13 baking trays (you can use glass or foil trays)
aluminum foil

Assembly instructions:

In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.
Spoon some of the mixture into a corn tortilla. Wrap.
Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.
Pour one can of enchilada sauce over top of the enchiladas in each tray.
Sprinkle 2 cups of cheese over each of the dishes.
Cover with two layers of foil. Freeze.

Note that this recipe makes two trays of enchiladas. You can either freeze both or serve one that night and freeze the other for another time. And of course, if you have a large family, you can serve both at once. If you would like to make just one tray, half the ingredients.

Cooking instructions:

Remove the tray from the freezer. Thaw.
Bake at 350° for 30 minutes.
Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.

You may also want to check out these Mexican inspired make-ahead meals:

Black Bean and Corn Enchiladas

Course: Lunch, Main Course, Snack

Cuisine: Mexican

Keyword: black bean, Enchiladas

Servings: 12

Calories: 398 kcal

Ingredients

15 oz. can black beans drained
15 oz. can kernel corn drained
4 oz. green chilies
red pepper diced
1 tsp. cumin
1 tsp. lime juice
salt and pepper to taste
2 12 oz. cans of enchilada sauce
4 cups shredded Tex Mex cheese
24 corn tortillas
2 9x13 baking trays you can use glass or foil trays
aluminum foil

Instructions

Assembly instructions:

In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.
Spoon some of the mixture into a corn tortilla. Wrap.
Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.
Pour one can of enchilada sauce over top of the enchiladas in each tray.
Sprinkle 2 cups of cheese over each of the dishes.
Cover with two layers of foil. Freeze.

Cooking instructions:

Remove the tray from the freezer. Thaw.
Bake at 350° for 30 minutes.
Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.

Recipe Notes

Note that this recipe makes two trays of enchiladas. If you would like to make just one tray, half the ingredients.