vegetarian

Black Bean and Corn Enchiladas (freezer meal)

These vegetarian black bean and corn enchiladas can be made ahead and frozen. The flavours 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 colours, 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 colourful. I know right away when I see that this is a dish I can be proud to serve my kids.

These have Mexican flavours 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

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.

Make Ahead Mac and Cheese

By Sharla

Who doesn’t love a good mac and cheese?! It’s the ultimate in comfort food. But sometimes after a hard day when the craving hits, I don’t have it in me to actually cook. That’s what’s so awesome about this Make Ahead Mac and Cheese! It’s ready to go whenever you need it.

I suggest making several of these recipes at once. That way, it’s the same amount of work, but you’ll have several in the freezer ready for whenever that mac and cheese craving hits.All of my kids love macaroni and cheese which is another reason that I like having some of these in the freezer ready to go.

Around here, we eat mac and cheese as a meal (with loads of hot sauce!), but you can also serve this as a side dish.

Make Ahead Mac and Cheese Recipe:

8 oz. cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
1 1/2 cups macaroni noodles, cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter and whisk until smooth and melted.
Add the noodles once the cheeses have melted and mix well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Check out some of our other make ahead pasta dishes:

Chicken and Broccoli Alfredo Bake

Irresistible Chicken Pasta Bake

Instant Pot Pizza Casserole

Make Ahead Mac and Cheese Recipe

Course: Main Course, Side Dish

Cuisine: American

Keyword: mac and cheese, macaroni and cheese

Servings: 4

Calories: 767 kcal

Ingredients

8 oz. cheddar cheese shredded
8 oz. Monterey Jack cheese shredded
1 1/2 cups macaroni noodles cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Instructions

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top lateand the last 2 Tablespoons of butter and whisk until smooth and melted.
Add the noodles once the cheeses have melted and mix well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Asian Rice Bowl Freezer Meal

By Sharla

Lunch doesn’t get more satisfying than an Asian Rice Bowl! This one is even better because it can be made ahead. Then it’s so quick to have it on your plate. This is so fast to make both when putting together the freezer meal and when cooking it that it just makes sense to make several at once time.

Asian Rice Bowl:

1 cup snap peas
2 carrots, peeled and sliced
2 Tbsp. green onions, sliced
4 oz. sliced water chestnuts*
1 tsp. ginger, minced
4 cloves garlic, minced
1/4 cup rice vinegar
1/4 cup soy sauce (use gluten free if desired)
1 Tbsp. sesame oil
2 Tbsp. honey, melted
1 tsp. Sriracha sauce
optional: can of baby corn, drained

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Assembly instructions:

Add all the ingredients to a large resealable freezer bag. Take out any excess air, seal, and freeze.

Cooking instructions:

Thaw. Stir fry over medium-high heat in a large skillet for 5-7 minutes.
Serve over rice.

If you like things spicy, you can add some extra Sriracha sauce when serving.

Asian Rice Bowl

Ingredients

1 cup snap peas
2 carrots peeled and sliced
2 Tbsp. green onions sliced
4 oz. sliced water chestnuts*
1 tsp. ginger minced
4 cloves garlic minced
1/4 cup rice vinegar
1/4 cup soy sauce use gluten free if desired
1 Tbsp. sesame oil
2 Tbsp. honey melted
1 tsp. Sriracha sauce
optional: can of baby corn drained

Instructions

Assembly instructions:

Add all the ingredients to a large resealable freezer bag. Remove the excess air, seal, and freeze.

Cooking instructions:

Thaw. Stir fry in a large skillet for 5-7 minutes.
Serve over rice.

Recipe Notes

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Check out some of our other easy freezer meals:

Chicken in Mango Cream Sauce over Pasta

Chickpea and Vegetable Curry Shrimp Stir Fry Pack for the Freezer

Chickpea Butternut Squash Fajitas

By Sharla

These chickpea butternut squash fajitas are a vegetarian freezer meal. They are colorful and they are healthy! These are also gluten-free if you use gluten-free tortillas to wrap them in.

Chickpea Butternut Squash Fajitas Recipe:

4 cups butternut squash, peeled and cut into 1/2 inch cubes
19 oz. can chickpeas, drained and rinsed
1 purple onion, sliced into 1/2 inch strips
2 red peppers, sliced
1 Tbsp. sugar
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
2 cloves garlic, minced
2 Tbsp. olive oil
2 tsp. lime juice
pinch of salt

For serving:

flour tortillas
Greek yogourt or sour cream
avocado
fresh cilantro
salsa

Place the squash, chickpeas, onion slices, red peppers, minced garlic, sugar, spices, olive oil, and lime juice in a large resealable freezer bag. Give the bag a shake to mix things around. Seal the bag after taking out the excess air. Freeze.

On the day of cooking, take the bag out of the freezer to thaw. Spread the bag contents out evenly on a large baking sheet. Bake at 425° for 25 minutes, turning over with a spatula halfway through cooking time.

Serving suggestions:

Serve warm on flour tortillas with Greek yogurt or sour cream, diced avocado, salsa, and a sprinkle of fresh cilantro.

Check out these other delicious make-ahead meals:

Chickpea and Vegetable Curry

Beef Fajitas

Chickpea Butternut Squash Fajitas Recipe

Course: Main Course

Cuisine: Mexican

Keyword: fajita, vegetarian

Servings: 8

Calories: 315 kcal

Ingredients

4 cups butternut squash peeled and cut into 1/2 inch cubes
19 oz. can chickpeas drained and rinsed
1 purple onion sliced into 1/2 inch strips
2 red peppers sliced
1 Tbsp. sugar
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
2 cloves garlic minced
2 Tbsp. olive oil
2 tsp. lime juice
pinch of salt

For serving:

flour tortillas
Greek yogurt or sour cream
avocado
fresh cilantro
salsa

Instructions

Place the squash, chickpeas, onion slices, red peppers, minced garlic, sugar, spices, olive oil, and lime juice in a large resealable freezer bag. Give the bag a shake to mix things around.
Seal the bag after taking out the excess air. Freeze.
On the day you cook this meal, take the bag out of the freezer to thaw. Spread the bag contents out evenly on a large baking sheet. Bake at 425° for 25 minutes, turning over with a spatula halfway through cooking time.

Recipe Notes

Serving suggestions: Serve warm on flour tortillas with Greek yogurt or sour cream, diced avocado, salsa, and a sprinkle of fresh cilantro.

Chickpea and Vegetable Curry

By Sharla

You don’t have to be a Vegetarian to love this chickpea and vegetable curry recipe. It’s delicious. I usually make it as the main dish, but sometimes I use it as a side dish when I make Chicken Tikka Masala. This can be cooked on the stovetop if you prefer, but it makes a great freezer to crockpot® meal.

I’ve been on a bit of a cauliflower kick lately and this meal just totally hits the spot. This chickpea and vegetable curry dish is a beautiful, colourful meal with vibrant flavours.

The curry flavours in this meal are not overpowering. They mix really nicely with the coconut milk. If you are not a fan of coconut milk (like a certain friend of mine who shall remain nameless but hates all things coconut!), then you can substitute heavy cream for the coconut milk.

Chickpea and Vegetable Curry Recipe:

1 onion, finely minced
1 small sweet potato, peeled and diced
2 cups small cauliflower florets (about 1/2 a medium head of cauliflower)
1 cup frozen peas
2x 15 oz. cans chickpeas (also called garbanzo beans)
3 Tbsp. curry powder
4 cloves garlic, minced
2x 13.5 oz. cans coconut milk
2 Tbsp. lemon juice
1 1/2 tsp. salt

As with most freezer meals, it’s just as easy to make multiple recipes at one time. That is certainly true of this one and since making a single recipe calls for using half a head of cauliflower, there’s no sense in having the other half go to waste. You might as well make at least two of these meals to put in the freezer.

This recipe makes quite a large amount, so if you have a smaller family, you may want to divide it into two large freezer bags. Since it is such a substantial meal, it’s a great one to have when you have company over.

To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.

On the day of cooking, remove the bag from freezer and thaw.

Stovetop instructions: Place the bag contents into a large pot. Over medium heat, bring it to a slight bowl before reducing the heat to low. Simmer on the stovetop for one hour.

Slow cooker instructions: Dump the bag contents into the crockpot and cook for 3 hours on high or 5 hours on low.

Serve with jasmine or basmati rice. You can also top with a bit of fresh cilantro if you like.

Chickpea and Vegetable Curry Recipe

Course: Side Dish

Cuisine: Indian

Keyword: chickpea, curry

Servings: 6

Calories: 571 kcal

Ingredients

1 onion finely minced
1 small sweet potato peeled and diced
2 cups small cauliflower florets (about 1/2 a medium head of cauliflower)
1 cup frozen peas
2 15 oz canned chickpeas (also called garbanzo beans)
3 Tbsp curry powder
4 cloves garlic minced
2 13.5 oz canned coconut milk
2 Tbsp lemon juice
1.5 tsp salt

Instructions

Since this recipe used 1/2 a cauliflower, you may want to chop the whole head and make at least two of these meals to put in the freezer.
This recipe makes quite a large amount. If you have a smaller family, you may want to divide it into two large freezer bags.
To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.

Cooking instructions:

On the day of cooking, remove the bag from freezer and thaw.
Stovetop instructions: Place the bag contents into a large pot. Over medium heat, bring it to a slight bowl before reducing the heat to low. Simmer on the stovetop for one hour.
Slow cooker instructions: Dump the bag contents into the crockpot® and cook for 3 hours on high or 5 hours on low.
Serve with jasmine or basmati rice. You can also top with a bit of fresh cilantro if you like.

This recipe is included in our Vegetarian Freezer Meal Menu Plan. The plan includes recipes, shopping lists, prep lists, and printable labels.