Black Bean and Corn Enchiladas (freezer meal)

BySharla Hours Posted on Hours Updated on

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. cheese covered rolled corn tortillas in red sauce in a baking tray and on a plateWhen 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 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.

What type of tortillas should I use?

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. My favorite option for these is a corn-flour blend because they have the more authentic corn tortilla taste but the texture of flour tortillas so they are less likely to break when rolling. two enchiladas topped with melted cheese on a plate

How to Store the Black Bean and Corn Enchiladas

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 often make this recipe into small containers for individual freezer meals. We use microwave-safe containers so that they can be heated that way. Alternately, you can use small foil trays that can go into the oven for heating. These are perfect for singles. close up of black bean and corn enchiladas in a microwave-safe dish

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 foilclose up of black bean and corn filling to go into the enchiladas

Assembly instructions:

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

enchiladas topped with melted cheese in a foil trayNote 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:

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

enchiladas in foil tray covered in cheese in first photo, with the cheese melted in the second photo, and two enchiladas topped with cheese on a plate in the other two photos

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

enchiladas topped with melted cheese in a foil tray
Print
Black Bean and Corn Enchiladas
Course: Lunch, Main Course, Snack
Cuisine: Mexican
Keyword: black bean, Enchiladas
Servings: 12
Calories: 323 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:

  1. In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.

  2. Spoon some of the mixture into a corn tortilla. Wrap.

  3. Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.

  4. Pour one can of enchilada sauce over top of the enchiladas in each tray.

  5. Sprinkle 2 cups of cheese over each of the dishes.

  6. Cover with two layers of foil. Freeze.
Cooking instructions:
  1. Remove the tray from the freezer. Thaw.
  2. Bake at 350° for 30 minutes.

  3. 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, halve the ingredients. 

 

 

Sharla is a busy mom of 7 who is passionate about sharing her best secret to saving time, money, and stress… freezer meals. Read more…