Looking for healthy freezer meals? These simple salsa verde vegetarian enchiladas are a flavorful meal that can be made ahead of time and freezes well.
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These vegetarian enchiladas are the ultimate make ahead freezer meal!
The first time I made this recipe it was totally a “let’s see what happens” scenario.
I had made these veggie enchiladas to cook the next night for dinner. But then something came up and we ended up needing to go out of town for the weekend. So, rather than letting them go to waste, I figured I’d see what happened if I put the whole pan in the freezer.
And it worked! The enchiladas were perfectly gooey and the veggies didn’t get watery like I had feared.
So, if you’re looking for a meal that freezes well, you gotta try these salsa verde veggie enchiladas!
Why you’ll love this recipe
- Made with mostly pantry ingredients.
- Can use fresh or frozen veggies.
- Perfect for meal-prep.
- Freezes and reheats like a dream!
Ingredients Used to Make Vegetarian Salsa Verde Enchiladas
- Zucchini: I used fresh, but frozen will work too. If you don’t have zucchini, broccoli would be a great substitute!
- Corn: Again, fresh or frozen will work. If in a pinch, canned works too just make sure to use a low-sodium one.
- Bell pepper: Any color works. I call for red just because I like the color contrast. You can also use frozen, pre-diced bell peppers.
- Black beans: Any beans will work, just make sure to choose a no-added salt can.
- Salsa verde When tomatillos aren’t in season, I opt for just buying a jar from the store. But if you can get your hands on tomatillos, I have a super easy recipe for making a homemade batch!
- Whole wheat tortillas: I used 10-inch whole wheat tortillas, but to make these gluten-free you can use corn tortillas instead.
- Cheese: I used a Mexican blend, but cheddar or monterey jack cheese would also work.
- Spices: You’ll need ground cumin, chili powder, salt and pepper.
How to Make Freezer-Friendly Vegetarian Enchiladas
- Start by steaming your veggies either in the microwave or using a steaming basket over the stove. After steaming, press your veggies with clean paper towels to drain out some of the water. Transfer to a mixing bowl.
- To the bowl of veggies, add black beans, spices, ¼ cup of salsa, and ¼ cup of cheese. Mix well.
- Next, start assembling your enchiladas: place some of the salsa in the bottom of a pan, fill each whole wheat tortilla with filling, roll, and place in the pan. Cover with remaining salsa and cheese.
- This part is key: cover with a tight-fitting lid. You can see my recommendations below for containers to make these int. Transfer your enchiladas to the freezer and freeze for up to 3 months.
- Thaw in the fridge overnight.
- To bake, set out enchiladas for at least 10 minutes at room temperature before baking. Preheat oven to 375 F and cook for 40 minutes, or until cheese is starting to brown.
- Remove from oven and enjoy!
Tips for making this recipe
- Especially with the zucchini, make sure to press out as much water as possible to make sure your enchiladas don’t get too watery.
- I like to make this freezer meal in a glass baking dish that has a tight-fitting lid, like this one.
- It can help to put a label on the enchiladas that includes thawing and reheating instructions so that you don’t have to go searching for the recipe again.
More healthy freezer meal recipes to try
If you tried this freezer-friendly vegetarian enchilada recipe, or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Freezer-Friendly Salsa Verde Veggie Enchiladas
These simple salsa verde veggie enchiladas are a healthy, flavorful meal that can be prepped ahead of time and stored in the freezer.
Servings: 8 enchiladas
- 2 medium zucchini diced (can also use frozen)
- 1 cup corn fresh or frozen
- 1 large red pepper diced (can also use frozen)
- 1 can black beans drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups salsa verde homemade or store bought, separated
- 1 cup shredded Mexican cheese separated
- 8 whole wheat tortillas
Cut up vegetables (if using fresh ones) and place in steamer. Steam for about 4 minutes, or until soft. After steaming, press your veggies with clean paper towels to drain out some of the water. Transfer to a mixing bowl.
Place in large mixing bowl along with black beans. Toss vegetables and beans with cumin, chili powder, salt, pepper, and ¼ cup of salsa verde. Stir in ¼ cup of cheese and set aside.
Spread about ½ cup of salsa verde over bottom of a 9×13” baking pan. Evenly distribute filling between the 8 tortillas. Roll up the tortillas and place seam-side down in baking pan.
Pour remaining salsa verde over enchiladas and top with remaining cheese.
Place lid or heavy-duty foil over baking sheet and store in freezer for up to three months. When ready to eat, defrost enchilada in refrigerator overnight.
Preheat oven to 375F. Bake defrosted enchiladas for 30-40 minutes, or until cheese is starting to brown on top.
Remove from oven and enjoy!
Nutrition for ⅛ of recipe: 250 calories, 6 g fat (3 g saturated fat), 42 g carb, 8 g fiber, 7 g sugar, 10 g protein