Freezer Meal: Vegetable Enchiladas

It’s no secret, we love Mexican food. It also happens to freeze well, just take a look at the freezer section of your local grocer, burritos and enchiladas galore.

Veggie Enchiladas - Supper for a Steal

When I was planning out what to make for our freezer meals I surveyed what I had on hand first. We always seem to have enough tortillas to throw a block party fiesta. I wanted to use them up so I planned a few different Mexican meals.  I actually had a little leftover filling from these enchiladas so I rolled it up in burrito size tortillas and made some freezer burritos. I tried the veggie one the night we got home from the hospital and while I’m pretty sure I was half asleep, it was a delicious combination.

Preston from The Hatch Chile Store had sent me some roasted hatch chiles back in June and they sat in my freezer for a while when I took a little cooking break. Finally I broke into them when making up these enchiladas. They added the perfect amount of heat to this dish. I suggest ordering yourself some of these to keep in your freezer then just pop one or two out to throw in a dish.

Veggie Enchiladas



Freezer Meal: Vegetable Enchiladas
Prep time
Cook time
Total time
Serves: 3-4
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini, chopped
  • 2 teaspoons olive oil
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 hatch green chiles, roasted and chopped
  • 1½ cup shredded cheese, divided
  • 2 tablespoons taco seasoning
  • 8 fajita size tortillas
  • 1 can enchilada sauce
  1. In a skillet over medium heat saute onion, garlic, and zucchini in olive oil until softened, about 5 minutes. Transfer to a large bowl and mix together with black beans, corn, green chilies, 1 cup shredded cheese, and taco seasoning.
  2. Pour ½ the can of enchilada sauce in the bottom of a 9x13 pan. Fill tortillas with filling, roll up and place seam side down. Cover with remaining enchilada sauce and cheese.
  3. Cover and freeze. When ready to bake, let thaw, heat oven to 400 degrees, and cook covered for 15 minutes, remove foil and bake an additional 5 minutes.

Approx cost per serving: $1.97

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  1. Pamela says

    Yay! When I was a kid, my mom used to make burritos and put them in the freezer. I would put one in my lunch and it would be nice and warm by lunch time. Always amazed me. I can’t wait to try these.

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