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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Freezer-Friendly Meal, Healthy Enchilada Recipe, Vegetarian Enchiladas
Servings: 8 enchiladas
Calories: 250kcal
Author: Kelli


  • 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
The Healthy Toast
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