Easy Vegetarian Freezer Meal Prep

I love coming home after a long day and knowing dinner is already ready. I’m sure you do too! If I know it isn’t, I might opt to pick up something on the way home or eat something which isn’t as nutritious when I get back. But what is a good in-between of having dinner ready and having something already made/easy to pick up? I present to you vegetarian freezer meal prep.

Freezer meal prep is pretty self-explanatory. You prep a meal, store it in the freezer, and when you’re ready to eat, throw it in the oven! That means the morning of a busy day leaving it in the fridge to thaw or letting it thaw when you come home and then heating it up. While there is nothing wrong with picking up a meal on the way home or eating a prepackaged frozen meal to avoid cooking, there are some drawbacks. Number one, picking up takeout or freezer meals can add up and hurt your pocketbook. Another reason is that usually, these types of meals are high in salt. If you’re trying to watch your salt intake and your pocketbook output, freezer meals are the way to go! Take some time on a Sunday to put it all together and you’ll be thankful you did.

Black Bean Enchilada Freezer Meal

Course: Main Dish
Cuisine: Mexican
Condition: Vegetarian
Servings: 12 enchiladas


  • 1 lb black beans cooked from dried
  • 12 tortillas whole wheat, 10 inch
  • 16 oz red enchilada sauce
  • 1-1/2 cups cheese shredded, Mexican


  • Cook beans according to our slow Cooker Black Beans recipe, linked above.
  • Spoon 1/2 cup of enchilada sauce into the bottom of 2 disposable baking dishes (9x11 or similar), spread to coat.
  • Fill each tortilla with black beans and roll, placing into the baking dishes seam side down. You can get creative and add whatever else you would like: sautéed bell peppers and onion, roasted sweet potato, corn, etc. Pour remaining enchilada sauce over tortillas, then sprinkle with cheese.
  • Cover and wrap with plastic wrap and aluminum foil and freeze.
  • When ready to eat, let thaw in the fridge, then bake at 350 degrees for about 30 minutes until heated through and bubbly. If baking from frozen, cooking time will be doubled.


Carbohydrates: 42g | Protein: 12g | Fat: 4g | Sodium: 565mg | Potassium: 611mg | Fiber: 7g

Interested in More Vegetarian Recipes?


Blog contributions: Amaris Galik

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.