These simple salsa verde veggie enchiladas are a healthy, flavorful meal that can be prepped ahead of time and stored in the freezer.
Despite my best efforts to be organized with meal planning, there are weeks where nothing goes as planned. Instead of packing lunch each day and making dinner each night (except for Friday and Saturday), last minute changes to the schedule happen and next thing I know I have a fridge full of ingredients that need to be used up before they go bad. My solution: freezer meals.
The week before Easter, I had planned on making these enchiladas, but between Bry going out to lunch multiple times that week for his last week of work (yup, some big changes happening in the McGrane household ;)), a surprise party at my work for a doctor who is retiring, and heading down to Connecticut for amazing sushi with my in-laws, I was left with a fridge full of vegetables that would be going bad by the time we got back from Connecticut Sunday night. Thankfully I realized this ahead of time and on Wednesday night went about preparing these Enchiladas, but then instead of cooking them I stashed them in the freezer.
Besides being a great way to avoid food waste, these enchiladas made Monday night way less stressful than I thought it would be, as all I had to do was move the enchiladas from the freezer to the fridge Sunday night and then just preheat the oven and bake them on Monday when I got home from work. I then used Monday night to do the rest of my meal prep for the week and bam: right back on schedule!
I took the lazy route and bought jarred salsa verde from Trader Joe’s. But in my defense, I didn’t mean to be lazy – I couldn’t find tomatillos there and didn’t feel like driving all over to find them. However, I can only imagine how much more delicious these would be with homemade salsa verde. If you don’t already have a go-to recipe, I recommend trying this one from SkinnyTaste.
So here’s a toast to freezer-friendly meals!
Freezer-Friendly Salsa Verde Veggie Enchiladas
- 2 medium zucchini diced
- 1 cup corn fresh or frozen
- 1 large red pepper diced
- 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 and place in steamer. Steam for about 4 minutes, or until soft. 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!