Category: Freeze Well Recipes

Sweet Potato Black Bean Enchiladas

Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep. Why I Love This Recipe The Ingredients Substitutions…

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Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep.

Sweet potato black bean enchiladas in a baking dish.

Table of Contents

Why I Love This Recipe

  • Packed with Flavor: The creamy sweetness of the sweet potatoes pairs perfectly with savory black beans and seasonings. Plus, they’re not too spicy (unless you use a spicy enchilada sauce), so they’re great for little ones to enjoy too!
  • Vegetarian and Hearty: Just like my Vegetarian Chimichangas, these enchiladas are a filling, protein-rich vegetarian meal that everyone can enjoy. I’m always looking to make Easy Vegetarian Entrees that can satisfy both the vegetarians and meat-eaters in my house!
  • Great for Leftovers: These enchiladas reheat beautifully, so you can enjoy them the next day or prep them in advance for an easy meal.

The Ingredients

Ingredients to make sweet potato black bean enchiladas.
  • Sweet Potatoes: Naturally sweet and packed with vitamins, sweet potatoes add a rich, creamy texture to the filling.
  • Black Beans: Full of protein and fiber, black beans make these enchiladas super hearty and satisfying. Use canned black beans or make your own Pressure Cooker Black Beans!
  • Spices: Garlic powder, onion powder, and cumin add depth and a touch of warmth.
  • Mexican Blend Cheese: Melts beautifully, adding that irresistible gooeyness to each bite.
  • Enchilada Sauce: Whether it’s store-bought or homemade favorite, enchilada sauce brings the flavors together.
  • Tortillas: Use flour or corn, depending on your preference and dietary needs.

Substitutions and Variations

  • Cheese: Try cheddar, Monterey Jack, or even a dairy-free cheese for a vegan option.
  • Beans: Swap out black beans for pinto or these Healthy “Refried” Beans if you prefer.
  • Spices: Add a pinch of smoked paprika or chili powder if you want a smoky kick.
  • Tortillas: Flour tortillas make for soft, foldable enchiladas, while corn tortillas give a classic Mexican texture. Just warm the corn tortillas before rolling to prevent them from breaking.

How to Make Sweet Potato Black Bean Enchiladas

Baked sweet potato sliced in half on a plate.

Step 1: Preheat the oven to 400°F. Poke the sweet potatoes all over with a fork and bake for about 1 hour, until fork tender. Turn the oven down to 350°F.

Mashed sweet potato in a bowl.

Step 2: Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.

Sweet potato black bean enchilada filling in a bowl.

Step 3: To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.

Enchilada sauce in a baking dish.

Step 4: Pour half of the enchilada sauce into a 9×11 baking dish.

Tortilla with enchilada filling ready to be rolled up.

Step 5: Place about 1/2 cup mixture into the middle of each tortilla and roll up.

Enchiladas in baking dish topped with enchilada sauce.

Step 6: Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.

Foil covered baking dish.

Step 7: Cover with foil and bake for 15 minutes.

Sweet potato black bean enchiladas in baking dish.

Step 8: Remove foil, sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly

Tips and Tricks

  • Pre-bake the Sweet Potatoes: Bake the sweet potatoes in advance to save time when you’re ready to assemble the enchiladas. Scoop out the sweet potato flesh while it’s still slightly warm (this makes it much easier to separate from the skin), then store in an airtight container in the refrigerator.
  • Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
  • Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
  • Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.

FAQs

Can I make sweet potato black bean enchiladas ahead of time?

Yes! You can assemble them up to a day ahead, cover with foil, and refrigerate. When you’re ready to bake, add about 5 extra minutes to the baking time to ensure they’re heated through.

Are these vegetarian enchiladas freezer-friendly?

Definitely! Freeze unbaked enchiladas in an airtight container. When ready to eat, bake from frozen at 350°F, adding 15-20 minutes to the baking time.

Can I make this enchilada recipe vegan?

Yes! Substitute the cheese with a vegan cheese or omit it altogether for a fully plant-based dish.

Two enchiladas on a plate.

More Enchilada Recipes

These vegetarian Sweet Potato Black Bean Enchiladas are cozy, delicious, and perfect for any night of the week! We make these so often, and the whole family can’t get enough. I’d love to know what you think — leave a comment and rating below!

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Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 569kcal
Author Catherine McCord

Ingredients

  • 2 large baked sweet potatoes, cooked and mashed
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups shredded mexican blend cheese
  • 1 12-ounce can enchilada sauce
  • 6 large flour tortillas, or 12 corn tortillas

Instructions

  • Preheat the oven to 400°F.
  • Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
  • Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
  • To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
  • Pour half of the enchilada sauce into a 9×11 baking dish.
  • Place about 1/2 cup mixture into the middle of each tortilla and roll up.
  • Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
  • Cover with foil and bake for 15 minutes.
  • Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly

Notes

  • Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
  • Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
  • Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
  • Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.

Nutrition

Calories: 569kcal | Carbohydrates: 83g | Protein: 24g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 2117mg | Potassium: 1006mg | Fiber: 16g | Sugar: 15g | Vitamin A: 24969IU | Vitamin C: 9mg | Calcium: 435mg | Iron: 6mg

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Flourless Pumpkin Chocolate Muffins

These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert! Why I Love This Recipe The Ingredients How to Make Flourless Pumpkin Chocolate Muffins Step 1: Preheat oven to 350°F and grease 12…

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These Flourless Pumpkin Chocolate Muffins are possibly the best muffins I’ve ever tasted. They’re gluten-free, dairy-free, and so easy to whip up using your blender. Perfect for snack time, breakfast or dessert!

Flourless pumpkin chocolate muffins on serving plate.

Table of Contents

Why I Love This Recipe

  • Simple Ingredients: Just rolled oats, pumpkin puree, chocolate chips, and a few pantry staples make these wholesome muffins a breeze to bake. I love adding one to my kid’s school lunch along with other healthy school snacks for a treat they’ll look forward to.
  • Easy to Make: This recipe comes together right in the blender—layer in the ingredients, starting with the wet and finishing with the dry, and blend! Try my Gluten Free Banana Bread for another easy favorite.
  • Gluten-Free & Dairy-Free Option: With blended oats instead of flour, these muffins are naturally gluten-free, and using plant-based milk keeps them dairy-free—a great option if you’re looking for a delicious gluten and dairy-free recipe that everyone can enjoy.

The Ingredients

Flourless pumpkin chocolate muffins ingredients.
  • Pumpkin Puree – Adds moisture, color, and that beloved pumpkin flavor. Use canned or make your own homemade pumpkin puree!
  • Maple Syrup, Honey, or Agave – Naturally sweetens the muffins with a touch of fall flavor.
  • Eggs – Helps bind the muffins and adds a fluffy texture.
  • Vanilla Extract – Enhances all those warm flavors.
  • Cashew or Almond Butter – Adds creaminess and a bit of healthy fat.
  • Unsweetened Plant-Based Milk – Keeps it dairy-free and provides the right texture.
  • Rolled Oats – These replace traditional flour for a gluten-free muffin.
  • Baking Powder and Baking Soda – The baking duo for a little lift.
  • Salt and Cinnamon – A hint of salt and warmth from the cinnamon.
  • Chocolate Chips or Chunks – Because everything is better with chocolate! Use dark chocolate to keep these muffins dairy-free.

How to Make Flourless Pumpkin Chocolate Muffins

Greased muffin tin ready for batter.

Step 1: Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing). Step 1:

Flourless pumpkin muffins ingredients layered in a blender.

Step 2: Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.

Blended flourless pumpkin muffins ingredients.

Step 3: Blend for 10 seconds or until oats begin to become fine (it’s okay if there are some bigger oat pieces left).

Flourless pumpkin chocolate muffins batter in a blender.

Step 4: Add 1 cup chocolate chips then blend for another 10 seconds.

Unbaked flourless pumpkin chocolate muffins in muffin tin.

Step 5: Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top.

Baked flourless pumpkin chocolate chip muffins in muffin tin.

Step 6: Bake for 20 minutes or until a toothpick comes out clean.

Tips and Tricks

  • For a heartier texture: If you like some oat texture in your muffins, pulse the liquid ingredients until combined. Then add the oats and other dry ingredients, pulsing for just a few seconds until combined.
  • For finer oat consistency: If you prefer the oats to be finer, almost like oat flour, add all of the ingredients and blend for 20-30 seconds or until you reach your desired texture.
  • For chocolate chip chunks: If you want full chocolate chips instead of chocolate flecks in the muffins, fold in the chocolate chips by hand after blending the other ingredients.
  • Storage tips: You can keep these muffins on a cake plate or in a container on the counter for up to 2 days. Refrigerate for up to a week, or freeze for up to 3 months. When ready to eat, defrost in the fridge or give them a quick reheat in the microwave.

FAQs

Can I make flourless pumpkin chocolate chip muffins vegan?

Yes! You can try swapping the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free dark chocolate chips.

Do I have to use a blender to make flourless pumpkin chocolate muffins?

The blender makes it super easy and gives the best texture, but you can also use a food processor to blend the oats on their own, then mix the ingredients my hand.

Three flourless pumpkin chocolate muffins on a plate.

More Healthy Muffin Recipes

These flourless pumpkin chocolate muffins are the perfect blend of fall flavors and cozy chocolatey goodness. Enjoy them fresh out of the oven, or save a batch for weekday breakfasts or snack-time treats. Whether you’re gluten-free, dairy-free, or just a pumpkin lover, you’ll love having these on repeat this season! Let me know what you think – leave a comment and rating below!

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Flourless pumpkin chocolate muffins on serving plate.
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Flourless Pumpkin Chocolate Muffins

When fall time hits, these gluten-free flourless pumpkin muffins are a staple in our house. Make these for snack time, breakfast or dessert!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 145kcal
Author Catherine McCord

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup, honey, or agave
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup cashew or almond butter
  • 1/4 cup unsweetened plant based milk
  • 2 1/4 cup rolled oats (gluten-free rolled oats if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cup chocolate chips or chunks, divided (1 cup in batter and 1/4 cup for topping)

Instructions

  • Preheat oven to 350°F and grease 12 cup muffin tin (you can also place paper liners in muffins cups without greasing). 
  • Place all the ingredients (except for the chocolate chips) in a blender, starting with the wet ingredients, followed by the dry.
  • Blend for 10 seconds or until oats begin to become fine (it's okay if there are some bigger oat pieces left). Add 1 cup chocolate chips then blend for another 10 seconds.
  • Using a quarter cup ice cream scoop or spoon, divide batter between 12 muffin cups filling 3/4 to the top. 
  • Divide the remaining 1/4 cup chocolate chips on top of the muffins. 
  • Bake for 20 minutes or until a toothpick comes out clean.

Notes

  • For a heartier texture: If you like some oat texture in your muffins, pulse the liquid ingredients until combined. Then add the oats and other dry ingredients, pulsing for just a few seconds until combined.
  • For finer oat consistency: If you prefer the oats to be finer, almost like oat flour, add all of the ingredients and blend for 20-30 seconds or until you reach your desired texture.
  • For chocolate chip chunks: If you want full chocolate chips instead of chocolate flecks in the muffins, fold in the chocolate chips by hand after blending the other ingredients.
  • Storage tips: You can keep these muffins on a cake plate or in a container on the counter for up to 2 days. Refrigerate for up to a week, or freeze for up to 3 months. When ready to eat, defrost in the fridge or give them a quick reheat in the microwave.

Nutrition

Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 198mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

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Black Bean Cakes

These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor! Why I Love This Recipe The Ingredients Variations and Substitutions How to Make Black Bean Cakes Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until…

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These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor!

Black bean cakes on plate served with quinoa salad.

Table of Contents

Why I Love This Recipe

  • Kid-approved: These black bean cakes are always a hit with my kids, and I love getting extra protein and veggies into their meals. Plus, they can eat them with their hands, just like my Noodle Pancakes, which is always fun!
  • Easy to make: Using just a handful of pantry staples that you likely have on hand (like in my Brown Rice Cakes), this recipe comes together with a quick whirl in the food processor—so simple!
  • Freezer-friendly: Make a double batch, freeze some, and have a quick meal or snack ready anytime, (that’s how I prep my Easy Chicken Nuggets recipe too)
  • Versatile: Stack them with guacamole, kid-friendly salsa, or sour cream — or turn them into sliders for a fun twist!

The Ingredients

Black bean cakes ingredients.
  • Black beans: The base of these cakes, packed with plant-based protein and fiber. I love using black beans to boost the protein in recipes like S’mores Cakey Black Bean Brownies, Sweet Potato Black Bean Enchiladas and more!
  • Corn: Adds a touch of sweetness and texture. Feel free to use fresh or defrosted frozen corn.
  • Cheddar cheese: Melts into the patties, adding a rich, savory flavor.
  • Cilantro: Fresh and herbaceous, it gives these cakes a bright pop of flavor. If cilantro isn’t for you, leave it out – no problem.
  • Garlic & Onion powder: Just enough seasoning to bring everything together without overpowering the taste.
  • Breadcrumbs: Helps bind the cakes and give them a little crunch.
  • Egg: Acts as a binder to hold the patties together while they cook.
  • Oil: Used to sauté the cakes until crispy and golden brown.

Variations and Substitutions

  • Cheese: Swap cheddar cheese for Monterey Jack, Mozzarella or a even dairy-free cheese alternative.
  • Gluten-free: Use gluten-freebread crumbs or ground oats as a binder instead if you need this recipe to be gluten-free!
  • Vegan option: Try a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg for a plant-based twist.

How to Make Black Bean Cakes

Black bean cake ingredients combined in food processor.

Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until everything is combined into a chunky paste.

Oil heating in sauté pan.

Step 2:  Heat 1-2 tablespoons of oil in a large skillet over medium heat.

Black bean cakes in sauté pan.

Step 3: Drop about 2-3 tablespoons of the mixture into the pan and spread it into a circle (like a pancake). Fry the cakes for 3 minutes on the first side, then flip and cook for another 3-4 minutes until golden and cooked through. Add more oil as needed for each batch.

Black bean cakes served on a plate.

Step 4: Once crispy and done, transfer them to a plate to cool slightly before serving. They’re great on their own or paired with your favorite dipping sauce.

Tips and Tricks

  • Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
  • Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
  • Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Defrost and reheat in the oven or air fryer for a quick meal.
  • Perfect for meal prep: Make a double batch and save some for later!

FAQs

Can I bake black bean cakes instead of frying?

Yes! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for 10-12 minutes on each side until golden and crisp.

How do I store leftover black bean cakes?

Store any leftover black bean cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in the oven to maintain their crispiness.

What can I serve with black bean cakes?

They pair perfectly with a side of Cucumber Avocado Salsa, a simple salad with Citrus Herb Vinaigrette, or even inside a tortilla with tons of toppings for taco night! You can also try them with guacamole or sour cream for dipping.

Black bean cakes on plate.

More Recipes Using Black Beans

These savory Black Bean Cakes are a super toddler friendly recipe, but also a hit with adults. They not only pack power punch of protein, but plenty of flavor and fun in every bite! I’d love to know what you think of this recipe — leave a comment and rating below!

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Black Bean Cakes

Black Bean Cakes are a vegetarian dream packed with protein, affordable and full of flavor!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 50kcal
Author Catherine McCord

Ingredients

Instructions

  • Place all the ingredients, except the oil, in a food processor and puree.
  • Heat a large saute pan over low to medium heat with 1-2 tbsp oil.
  • Place 2-3 tablespoons of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a small pancake).
  • Cook for 3 minutes.
  • Flip and cook on the other side for another 3-4 minutes or until cooked through.
  • Cook remaining patties, adding about 1 tbsp oil for each batch, and move to a plate.
  • Cool and serve.

Notes

  • Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
  • Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
  • Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Reheat in the oven for 10 minutes at 300°F or pop them in the air fryer for about 5 minutes or until heated through and crispy.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Cholesterol: 10mg | Sodium: 110mg | Fiber: 2g

Photos by Matt Armendariz

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Mexican Enchiladas

If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals! Why I Love This Recipe…

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If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals!

Mexican chicken enchiladas plated next to a baking dish of additional enchiladas.

Table of Contents

Why I Love This Recipe

  • Family favorite: My kids ask for these chicken enchiladas on repeat! It’s always a hit and never fails to make everyone happy.
  • Simple, but packed with flavor: With just a few ingredients, you get a dish that tastes like you spent hours in the kitchen. If you love quick and flavorful meals, check out my Beef and Broccoli Stir Fry for another weeknight winner.
  • Great for busy nights: Whether I’m rushing between work, kids’ activities or just need something easy, this enchiladas recipe is a lifesaver. Make things even simpler by having Mexican Chicken in the Crock Pot ready to shred!
  • Make-ahead friendly: These enchiladas are perfect for prepping ahead and freezing, similar to how I prep my Mexican Lasagna. It’s so convenient to have something in the freezer ready to pop in the oven for those hectic days.
  • Customizable for picky eaters: You can easily switch up the fillings depending on what everyone likes.

The Ingredients

Mexican enchiladas ingredients.
  • Onion & Red Bell Pepper: These veggies add flavor and texture to the filling, making these enchiladas irresistibly delicious.
  • Ground Cumin: This warm, earthy spice provides the classic Mexican flavor that enchiladas are known for.
  • Garlic Clove: Just one clove adds an aromatic kick that enhances all the other flavors.
  • Chicken Breasts: For tender, juicy shredded chicken, slow-cook your chicken breasts in the crock pot. Or save time by using leftover roasted chicken or a store-bought rotisserie chicken.
  • Corn: Whether you use fresh corn off the cob or defrosted frozen corn, it adds a touch of sweetness and crunch to the enchiladas.
  • Mexican Cheese Blend: This mix of melty cheeses like cheddar and Monterey Jack makes your enchiladas cheesy and irresistible.
  • Enchilada Sauce: The key to rich, flavorful enchiladas. Use your favorite store-bought or try making your own homemade enchilada sauce (find my enchilada sauce recipe in this Vegetarian Enchilada Casserole post)!
  • Flour Tortillas: I use flour tortillas because they’re soft, easy to roll, and crack less than corn tortillas. Perfect for holding all that delicious filling inside!

Substitutions and Variations

Feel free to get creative with your enchiladas! Here are some ways you can switch it up:

  • Meat options: Swap out chicken for ground beef, turkey, or even Mexican shredded pork.
  • Vegetarian: Omit the meat and add more veggies like black beans, zucchini, or mushrooms for a hearty vegetarian version. I also have a delicious vegetarian Sweet Potato Black Bean Enchilada recipe!
  • Cheese choices: While I love the Mexican cheese blend, you could also use cheddar, Monterey Jack, Mozzarella or even pepper jack for a bit of heat.
  • Corn Tortillas: Feel free to use corn tortillas instead of flour. You will want to heat them up in a pan or microwave for 10-15 seconds before rolling so they’re more pliable and less likely to break apart.
  • Red or Green Sauce: Feel free to use red or green enchilada sauce for different flavor profiles!

How to Make Mexican Enchiladas

Onions cooking in a sauté pan.

Step 1: Preheat the oven to 350°F. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and salt, cooking for 3 minutes.

Red bell peppers, onions, garlic and seasonings in sauté pan.

Step 2: Add the red bell pepper and cook for another 2 minutes. Stir in cumin and garlic, and cook for an additional minute before removing the mixture from the pan.

Enchilada filling mixture in a bowl.

Step 3: Let the mixture cool slightly, then add the shredded chicken, corn, and 1 cup of cheese. Stir to combine.

Enchiladas sauce covering the bottom of a baking dish.

Step 4: Pour half of the enchilada sauce into a 9 x 11-inch baking dish.

Flour tortilla with enchilada filling ready to roll up.

Step 5: Lay a tortilla flat, add about ½ cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish. Repeat with the remaining tortillas and filling, placing them snugly in the dish.

Enchiladas assembled, ready to bake.

Step 6: Pour the remaining enchilada sauce over the top and sprinkle with the remaining ½ cup of cheese. (If planning to freeze, do so after this step!).

Baking dish covered with foil.

Step 7: Cover with foil and bake for 25-30 minutes (35-40 minutes if baking from frozen).

Chicken enchiladas fresh out of the oven.

Step 8: Serve with a dollop of sour cream and chopped cilantro if desired.

Tips and Tricks

  • Don’t overfill: Be careful not to overstuff the tortillas to avoid tearing them when rolling.
  • Freezing: If you plan to freeze these enchiladas (they freeze really well!), assemble them but don’t bake them yet. Wrap the dish in foil so that it’s airtight and freeze for up to 4 months. When you’re ready to cook, just pop them in the oven straight from the freezer and add 10-15 minutes to the baking time!
  • Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.

FAQs

Can I make Mexican enchiladas ahead of time?

Absolutely! You can assemble the enchiladas and refrigerate or freeze them before baking. Just add 10-15 minutes to the cooking time if starting from frozen.

What can I serve with enchiladas?

Serve these with a side of Mexican rice, pinto or refried beans or a fresh salad for a complete meal. You could also pair them with my homemade guacamole recipe and some pico de gallo with baked tortilla chips.

Mexican enchiladas in a baking dish.

More Make Ahead Freezer Recipes

If you’re looking for a dish that’s packed with flavor, easy to make, and sure to please the whole family, then you’re going to love these Mexican Enchiladas! This recipe is a go-to for busy nights when I need something hearty and delicious on the table fast. Whether you’re making them for a weeknight meal or prepping ahead to freeze, these enchiladas are as satisfying as they are simple.

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Mexican Enchiladas

Mexican Enchiladas are one of my go-to weeknight meals! Ooey gooey cheese with chicken and veggies make this recipe irresistible. 
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 370kcal
Author Catherine McCord

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
  • Add red bell pepper and sauté for another 2 minutes.
  • Add cumin and garlic and sauté for an additional minute.
  • Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.
  • Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
  • Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.
  • Repeat with the remaining tortillas and filling, placing them snugly in the dish.
  • Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)
  • Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.
  • Serve with chopped cilantro and a dollop of sour cream if desired.

Notes

  • Freezing: Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake. When ready to serve, bake from frozen adding 10-15 minutes to the cook time.
  • Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.

Nutrition

Calories: 370kcal | Carbohydrates: 35g | Protein: 23g | Fat: 16g | Cholesterol: 60mg | Sodium: 1440mg | Fiber: 3g | Sugar: 4g

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Pumpkin Pie Pop Tarts

These Pumpkin Pie Pop Tarts are the ultimate, kid-friendly fall treat! Flaky pie crust, sweet pumpkin spice filling, and adorable pumpkin shapes (with fun faces, if you’re feeling creative!), they’re perfect for baking with kids and getting into the spirit. Whether you’re whipping them up for a Halloween party or a cozy snack, these pop…

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These Pumpkin Pie Pop Tarts are the ultimate, kid-friendly fall treat! Flaky pie crust, sweet pumpkin spice filling, and adorable pumpkin shapes (with fun faces, if you’re feeling creative!), they’re perfect for baking with kids and getting into the spirit. Whether you’re whipping them up for a Halloween party or a cozy snack, these pop tarts are super easy to make and so much fun to eat.

Pumpkin Pie Pop Tarts on a serving platter.

Table of Contents

Why I Love This Recipe

  • Easy to make: These Pumpkin Pie Pop Tarts are super simple to make, don’t require a ton of ingredients and bake up to golden perfection for Halloween. Make your own homemade pie dough or keep it even easier and use store-bought.
  • Fall flavors: Perfectly sweet pumpkin spice filling that tastes like fall in every bite. Pumpkin not your favorite? Try these equally delicious Apple Pie Turnovers instead!
  • Fun Halloween Design: Fun, festive design with pumpkin shapes (and faces!). I use these pumpkin-shaped cookie cutters to make these!
  • Kid-friendly: Not only will kids love to eat these homemade pop tarts, they’re also great for kids to help out in the kitchen. They’d be a great treat to go in a Halloween themed school lunch. Adorable Halloween recipes are always a win with kids!

The Ingredients

Pumpkin Pie Pop Tarts ingredients.

This recipe keeps things simple with just a few key ingredients:

  • Pumpkin Puree: The heart of the filling! Be sure to use 100% pumpkin puree, not pumpkin pie filling unless you plan to adjust the other ingredients. You can use canned or homemade pumpkin purée!
  • Brown Sugar: Adds sweetness and gives that classic caramel-like flavor.
  • Pumpkin Pie Spice: Or a blend of cinnamon, nutmeg, ginger, and cloves to bring all the fall vibes.
  • Pie Dough: You can use your favorite homemade pie dough or grab a store-bought one for ease!

Substitutions and Variations

  • Dough: If you’re gluten-free, swap the pie dough for a gluten-free version. It works just as well!
  • Filling: If you have pumpkin butter on hand, you could use that as the filling if you wanted. Or swap out the pumpkin purée for sweet potato purée or apple butter if you’re looking for something different.
  • Toppings: Drizzle your homemade pop tarts with a simple powdered sugar glaze, or sprinkle cinnamon sugar over the top before baking for a sweet crunch.

How to Make Pumpkin Pie Pop Tarts

Pumpkin puree and brown sugar combined to make a filling.

Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silpat mat. Then, In a small bowl, combine the pumpkin puree, brown sugar and pumpkin pie spice.

Pie dough rolled out on a floured surface with pumpkin shaped cutouts.

Step 2: On a lightly floured surface, roll out the pie dough to 1/4-inch thick. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes.

Pumpkin cutouts. Half with jack-'o-lantern faces and half without.

Step 3: Use a paring knife or mini cookie cutters to cut-out pumpkin faces in half of the pumpkin shapes.

Assembling pumpkin pie pop tarts.

Step 4: Place one pumpkin (without any cut-outs) on a floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.

Baked pumpkin pie pop tarts on baking sheet.

Step 5: Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown.

Tips and Tricks

  • Preventing leaks: Make sure to press the edges of your pop tarts together well to avoid any filling leaking out during baking.
  • Fun shapes: If you don’t have a pumpkin-shaped cookie cutter, don’t worry! You can use any shape you like or just cut rectangles for a more traditional pop tart look.
  • Cutting Out Faces: You can use a paring knife to make the jack-‘o-lantern faces, but I’ve found that using mini cookie cutters to cut out the shapes makes it even easier. Plus, little ones can help with that task!

FAQs

Can I use store-bought pumpkin pie filling instead of puree?

You can, but keep in mind that pumpkin pie filling already has sugar and spices added, so you might want to adjust the sugar and spices in the recipe or leave them out entirely.

How do I store leftover Pumpkin Pie Pop Tarts?

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, just pop them in the toaster oven!

Can I freeze homemade pumpkin pie pop tarts?

Absolutely! Once baked and cooled, store them in an airtight container or freezer-safe bag. They’ll last up to 3 months in the freezer. Just reheat in the oven or toaster when you’re ready to enjoy them.

More Fall Desserts

Whether you’re packing these Pumpkin Pie Pop Tarts in a lunchbox, serving them for a cozy fall breakfast, or enjoying them as a festive snack, they’re as cute as they are delicious. Plus, they’re fun for the whole family to make together! If you try this recipe, I’d love to hear what you think—leave a comment and rating below!

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Pumpkin Pie Pop Tarts

These Pumpkin Pie Pop Tarts are simple to make, don't use a ton of ingredients and bake up to a golden perfection for Halloween or really any time.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10
Calories 93kcal
Author Catherine McCord

Ingredients

  • 1/2 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 recipe pie dough (homemade or store-bought work great)

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silpat mat.
  • In a small bowl, combine the pumpkin puree, brown sugar and pumpkin pie spice.
  • On a lightly floured surface, roll out the pie dough to 1/4-inch thick. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces in half of the pumpkin shapes.
  • Place one pumpkin (without any cut-outs) on a floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
  • Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown.

Video

Notes

  • Preventing leaks: Make sure to press the edges of your pop tarts together well to avoid any filling leaking out during baking.
  • Fun shapes: If you don’t have a pumpkin-shaped cookie cutter, don’t worry! You can use any shape you like or just cut rectangles for a more traditional pop tart look.
  • Cutting Out Faces: You can use a paring knife to make the jack-‘o-lantern faces, but I’ve found that using mini cookie cutters to cut out the shapes makes it even easier. Plus, little ones can help with that task!

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 72mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.907IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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20 Cozy Soups and Stews for Chilly Days

I know, I know – someone who lives in southern California talking about the weather being “chilly”. I can basically hear the eyes rolling. BUT – whether the weather is just a tad mild or bone-chillingly cold, a cozy bowl of soup can warm you up from the inside out, and are a great way…

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I know, I know – someone who lives in southern California talking about the weather being “chilly”. I can basically hear the eyes rolling. BUT – whether the weather is just a tad mild or bone-chillingly cold, a cozy bowl of soup can warm you up from the inside out, and are a great way to get in tons of nutrients! Read on for my favorite 20 Cozy Soups and Stews for Chilly Days ahead!

Why Soups and Stews Are The BEST

  • Warmth and Comfort: There’s nothing more cozy and satisfying than a hot bowl of soup on a cold day.
  • Versatility: There are endless flavor possibilities when it comes to soups. You can cater them to tons of taste and dietary preferences.
  • Nutritional Benefits: It’s SO easy to pack soup and stew recipes with healthy ingredients like vegetables, legumes and proteins, which is great when you’re working on getting some nutrient-rich food in your kids’ bodies!
  • Convenient Prep: They’re time-saving (one-pot recipes and slow cooker recipes for the win!) and freezer friendly, perfect for busy schedules and effortless homemade meals.
  • Leftovers For The Win: Making a double batch of soup is my favorite because the leftovers are just as delicious. They’re practical and budget-friendly recipes for meal planning.

My Favorite Soup and Stew Recipes

Chicken Soup & Rice
Chicken Soup and Rice is a classic staple when it comes to making soup. It's hearty and delicious and the perfect thing to eat when you're feeling under the weather or just want something comforting to eat!
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Broccoli Soup
This yummy Broccoli Soup has fresh broccoli, starchy potatoes and vegetable broth to create a scrumptious and smooth soup that will easily have you wanting seconds (and thirds)!
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Carrot Ginger Soup
This soup is the perfect combination of sweet yet hearty and super healthy too! Plus, you only need a few ingredients to make it.
View Recipe
Crock Pot Lentil Veggie Stew
This Lentil Veggie Stew basically makes itself in the crock pot and is full of flavor and textures that will have your mouth singing!
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Chicken Pozole
This comforting, hearty Mexican style soup is full of flavor and will warm you up from the inside out.
View Recipe
Crock Pot Black Bean Soup
This Black Bean Soup recipe is a super easy, cost effective vegetarian meal that’s packed with protein and dietary fiber.
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Smoky Red Lentil Stew
Smoky Red Lentil Stew is the perfect weeknight meal. Not only is it easy to make, but it's also packed with protein with a smoky kick from smoked paprika.
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Spiced Carrot Cauliflower Soup
This Spiced Carrot Cauliflower Soup is so good, your winter evenings will never be the same!
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Asian Chicken Soup
Asian Chicken Soup is healthy and exactly what you want to eat when you're feeling under the weather. 
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Beef Stew in the Crock Pot
Beef stew was one of my favorite meals growing up, so I loved creating this recipe. Warm and full of flavor, you'll savor every bite of this Beef Stew in the Crock Pot!
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Roasted Tomato Soup
Roasted Tomato Soup is the ultimate comfort food, especially during the cold months. Paired with a delicious grilled cheese, there’s no better combination!
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Slow Cooker Chicken Chili
There’s nothing better than a big bowl of chili that basically cooks itself. This Slow Cooker Chicken Chili has an extra veggie in it too!
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Celery Root Soup
I've been cooking celery root for years in salads, soups, just plain roasted and in purees. It's one of my favorite foods and this Celery Root Soup is really healthy, while also being naturally creamy and hearty.
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Broccoli Cheese Soup
Cheese makes everything better! Serve this Broccoli Cheese Soup in a bread bowl for ultimate parent points!
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White Chicken Chili
This White Chicken Chili is super flavorful with filling white beans and tender chicken in a delicious broth.
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Alphabet Soup
Alphabet Soup might be the most kid-friendly and fun recipe that exists! Make a batch of this tasty soup for your get and they'll spell "YUM!" in their bowl. 
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Dumpling Soup
Dumpling Soup is your new go-to! It's delicious and filled with good-for-you ingredients. Not to mention super simple to make!
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Ooey-Gooey French Onion Soup
This French Onion Soup is hearty, comforting and full of flavor. It's prepared with beef broth and caramelized onions and topped with crispy bread and ooey gooey Swiss cheese. What's not to love?
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Crock Pot Mexican Corn and Bean Soup
This Crock Pot Mexican Corn and Bean Soup takes less than 15 minutes to put this hearty dish together in the crock pot and features a rainbow of nutritious veggies your kids are sure to love. 
View Recipe
Roast Vegetable Soup
Roast Vegetable Soup is filled with all your favorite vegetables and is so easy to make. The roasted vegetables give it a warm caramelized flavor to keep your family toasty all winter long! 
View Recipe

Recipes to Serve with Soups and Stews

Let me know what you think of these recipes in the comments and feel free to leave your questions too. Happy soup season!

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Pumpkin Muffins with Cream Cheese Frosting

These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite! Why I…

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These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite!

Pumpkin muffins with cream cheese frosting on cooling rack.

Why I Love This Recipe

  • Fall in Every Bite: These muffins capture all the cozy, warm pumpkin flavors of autumn—it’s like strolling through a pumpkin patch!
  • Creamy Indulgence: The cream cheese frosting is the perfect finishing touch—its tangy sweetness pairs beautifully with the spiced pumpkin.
  • Versatile Treat: Perfect for brunch, dessert, or an after-school snack, these muffins are a hit at any fall gathering.
  • Hands-On Fun: Get the kids involved! Baking these muffins is a fun and easy way to teach them some kitchen skills.
  • Pumpkin Purée Saver: Got extra cans of pumpkin purée? This recipe is the perfect way to use them up! If you’re looking for a gluten-free version of pumpkin muffins, try my Flourless Pumpkin Chocolate Muffins!

The Ingredients:

Pumpkin muffins and cream cheese frosting ingredients.

For the Pumpkin Muffins:

  • Flour: Just your basic all-purpose flour to give the muffins structure and fluffiness.
  • Baking Powder & Baking Soda: These make the muffins rise and keep them nice and light.
  • Salt: A pinch of salt to balance all the sweet flavors.
  • Pumpkin Pie Spice: The secret to that warm, cozy fall flavor—cinnamon, nutmeg, cloves, all the good stuff!
  • Melted Butter: Keeps the muffins moist and adds richness.
  • Brown Sugar: Adds sweetness with a little hint of caramel—perfect with pumpkin!
  • Pumpkin Purée: The star of the show! Pumpkin purée makes the muffins moist, flavorful, and full of fall vibes.
  • Egg: Helps hold everything together.
  • Milk: Keeps the muffins tender and soft.
  • Vanilla Extract: Just a splash to add a little extra sweetness.

For the Cream Cheese Frosting:

  • Cream Cheese: Makes the frosting super creamy and tangy.
  • Butter: Adds smoothness and makes the frosting nice and rich.
  • Powdered Sugar: Sweetens up the frosting and gives it that fluffy texture.
  • Vanilla: A little vanilla goes a long way in making the frosting extra delicious!

How to Make Pumpkin Muffins with Cream Cheese Frosting

Pumpkin muffin dry ingredients in a mixing bowl.

Step 1: Preheat oven to 400°F. Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk to combine.

Pumpkin muffins wet ingredients in mixing bowl.

Step 2: In a separate bowl whisk together the butter, brown sugar, pumpkin purée, egg, milk and vanilla extract.

Wet and dry ingredients combined to make a batter.

Step 3: Add the dry ingredients into the wet and whisk until just combined.

Pumpkin muffin batter in muffin cups ready to be baked.

Step 4: Pour into greased muffins cups 3/4 full.

Baked pumpkin muffins in muffin tin.

Step 5: Bake for 20 minutes. Allow muffins to cool before frosting. 

Cream cheese icing in mixing bowl.

Step 6: Make the frosting. Combine cream cheese, butter, confectioners sugar and vanilla extract in bowl and beat for 1-2 minutes, until fluffy. Frost muffins once cooled.

Tips and Tricks

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!
Pumpkin muffins with cream cheese frosting.

More Pumpkin Treats

Whether you’re baking them for a special occasion or simply craving a taste of the season, these muffins muffins are a sweet treat you won’t want to miss. Let me know in the comments what you think of this recipe and leave a rating!

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Pumpkin muffins with cream cheese frosting.
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Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Muffins with Cream Cheese Frosting are a delectable and easy to make fall treat! Use up the cans of pumpkin purée in your pantry and make these with the whole family!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 280kcal
Author Catherine McCord

Equipment

Ingredients

For the Muffins:

For the Frosting:

Instructions

For the Muffins:

  • Preheat oven to 400°F.
  • Place the first 5 ingredients in a bowl and whisk to combine.
  • In a separate bowl whisk the remaining ingredients.
  • Add the dry ingredients into the wet and whisk until just combined.
  • Pour into greased muffins cups 3/4 full.
  • Bake for 20 minutes. Allow to cool before frosting. 

For the Frosting:

  • Combine all ingredients and beat for 1-2 minutes, until fluffy. Frost cupcakes and serve!

Notes

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!

Nutrition

Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Cholesterol: 35mg | Sodium: 280mg | Fiber: 1g | Sugar: 24g

The post Pumpkin Muffins with Cream Cheese Frosting appeared first on Weelicious.

Mexican Lasagna

If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it! Why I Love This Recipe The Ingredients…

The post Mexican Lasagna appeared first on Weelicious.

If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it!

Mexican Lasagna in baking dish.

Table of Contents

Why I Love This Recipe

  • So Simple: Just like my Mexican Enchiladas recipe, this dish comes together super fast, especially if you use a rotisserie chicken from the grocery store. It’s ideal for those nights when you need a delicious dinner ASAP.
  • Kid-Friendly: When it comes to lasagna, whether it’s this dish, Vegetarian Skillet Lasagna or Lasagna Rolls, part of the fun is layering the dish. It’s a great way to get kids involved in the kitchen and encourage them to try new foods! Let the little ones place the tortillas while you handle the chicken and cheese.
  • Great for a Crowd: This Mexican Lasagna recipe is great if you’re looking to feed a crowd. It also freezes beautifully, so you can enjoy it any time. Or put leftovers in your kid’s school lunch with some avocado slices and call it a day!
  • Customizable: You can easily swap in ingredients or add extras like black beans, sautéed veggies, or different cheeses.

The Ingredients

Mexican lasagna ingredients.
  • Corn tortillas: Tortillas replace lasagna noodles in this casserole with a Mexican inspired twist.
  • Egg: Helps bind the ingredients together for a rich, hearty filling.
  • Milk: Adds a bit of moisture and creaminess to the filling.
  • Sour cream: Brings a tangy, creamy element that makes the lasagna extra delicious.
  • Chunky salsa: Choose your favorite mild salsa for a boost of flavor—chunky is best for texture!
  • Chicken breast, cooked and shredded: Using a rotisserie chicken is a great time-saver, or you can make your own Slow Cooker Mexican Chicken and shred it.
  • Cream cheese: These little cubes melt into the lasagna, adding pockets of creamy goodness.
  • Fresh cilantro: Brightens up the flavors and adds a pop of freshness.
  • Scallions: Provide a mild onion flavor that complements the other ingredients.
  • Mexican cheese blend (or Monterey Jack & Mild Cheddar): Melty cheese is a must in lasagna, and this blend gives just the right cheesy goodness!

Variations and Substitutions

This Mexican Lasagna recipe is super flexible, so feel free to mix it up with these variations!

  • Switch the Protein: Swap out the chicken for ground beef, turkey, or even a vegetarian option like cubed firm tofu, sautéed vegetables, black beans or your favorite sautéed plant based meat substitute.
  • Add Veggies: Try layering in sautéed bell peppers, zucchini, or corn for extra color and nutrition.
  • Use Flour Tortillas: If you prefer, you can use flour tortillas instead of corn. The texture will be softer, but just as delicious!
  • Spice it Up: Want more heat? Use a medium or hot salsa, or add diced jalapeños into the chicken mixture.

How to Make Mexican Lasagna

Tortillas spritzed with cooking oil on a baking sheet.

Step 1: Preheat oven to 350°F. Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil. Bake for 8-10 minutes, remove and set aside.

Chicken mixture for Mexican lasagna in a mixing bowl.

Step 2: In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.

Tortillas, chicken mixture and shredded cheese layered in baking dish.

Step 3: Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.

Layered mexican lasagna in baking dish.

Step 4: Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.

Mexican Lasagna topped with sliced avocado.

Step 5: Bake uncovered for 35 minutes. Serve.

Tips and Tricks

  • Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
  • Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
  • Freezing: You can freeze the lasagna either before or after baking. If freezing before, simply bake from frozen, adding an extra 10-15 minutes of cook time.

FAQs

Can I use flour tortillas instead of corn tortillas for Mexican Lasagna?

Absolutely! Flour tortillas work just as well and can be swapped 1:1.

What’s the best salsa for this recipe?

Especially if you are serving this to kids, a mild, chunky salsa works best to balance the flavors, but if you like a little more heat, feel free to use medium or hot salsa.

A serving of Mexican lasagna on a plate next to the casserole dish.

More Mexican Inspired Entrées

This Mexican Lasagna recipe is a family favorite in my kitchen! It’s quick to make, full of flavor, and super customizable. Whether you’re serving it for a weeknight dinner or meal-prepping for the week, this dish is sure to be a hit! Let me know what you think by leaving a comment and rating below!

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Mexican Lasagna in baking dish.
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Mexican Lasagna

Layered with rows of tortillas, chicken, cheese and salsa, Mexican Lasagna is the perfect recipe for an easy weeknight dinner that's full of flavor!
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 330kcal
Author Catherine McCord

Ingredients

  • cooking oil spray
  • 6 corn tortillas
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 cup mild chunky salsa
  • 1 pound chicken breast, cooked and shredded
  • 4 ounces cream cheese, cubed
  • 2 tablespoons fresh cilantro, chopped
  • 3 scallions, chopped
  • 1 teaspoon kosher salt
  • 2 cups Mexican cheese blend (or a blend of Monterey Jack and Mild Cheddar), divided

Instructions

  • Preheat oven to 350°F.
  • Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
  • Bake for 8-10 minutes, remove and set aside.
  • In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
  • Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
  • Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
  • Bake uncovered for 35 minutes.

Notes

  • Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
  • Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
  • Freezing: You can freeze the lasagna either before or after baking. If freezing before, bake from frozen, adding an extra 10-15 minutes of cook time.

Nutrition

Calories: 330kcal | Carbohydrates: 13g | Protein: 22g | Fat: 22g | Cholesterol: 85mg | Sodium: 760mg | Fiber: 2g | Sugar: 2g

The post Mexican Lasagna appeared first on Weelicious.

Spaghetti Cakes

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?! Why I Love This Recipe The Ingredients Variations and…

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Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?!

Spaghetti Cake fritters on pink serving platter with a side of marinara.

Table of Contents

Why I Love This Recipe

  • Leftover Spaghetti Hack: I love leftovers. I’ll often double recipes just so I have one less thing to cook the next day. Sometimes, for kids, leftovers just aren’t “exciting” enough, but turning them into something different is the ultimate hack! Next time you have leftover spaghetti in your refrigerator and your kids turn up their nose, you know what to do!
  • Kid-Friendly: Every time I make something my kids can eat with their hands, like Easy Chicken Nuggets, Crispy Fish Fingers and this recipe, they’re more excited to eat it. Plus, these spaghetti cakes are great for messy toddlers who are always throwing their spaghetti on the floor!
  • School Lunch Winner: This recipe is a great one to include in your kid’s school lunch rotation, especially if you made spaghetti the night before. They’re very lunchbox friendly and sure to get eaten. If you’re looking for more fun, handheld lunchbox recipes try my Tex Mex Rice Cakes or these Veggie Pancakes.

The Ingredients

Spaghetti Cakes ingredients.
  • Spaghetti: Use cooked and cooled spaghetti for this recipe. Leftovers work great here!
  • Marinara Sauce: Adds a touch of tang and binds everything together.
  • Eggs: Acts as the glue to hold the cakes together.
  • Capers: Adds a burst of salty flavor that contrasts beautifully with the marinara.
  • Olives: You can use black or green—whichever you prefer. They add great texture and briny flavor.
  • Cheese: Parmesan or mozzarella works well to add richness and a bit of gooeyness.
  • Olive Oil: For frying the cakes to crispy perfection.
  • Marinara Sauce for Dipping: Because who doesn’t love a dip with their crispy cakes?

Variations and Substitutions

  • Swap the Pasta: Any long pasta like linguine or fettuccine would work in this recipe if that’s what you have.
  • Add Some Veggies: Finely diced bell peppers, spinach, or even shredded zucchini could work here. Just be sure to squeeze out excess moisture from any veggies you add so the cakes stay crispy.
  • Shredded Cheese: Feel free to use whatever shredded cheese you have on hand for these spaghetti cakes.
  • No Olives or Capers?: If those briny flavors aren’t your thing, feel free to skip them. Or you can replace them with a handful of chopped sun-dried tomatoes for a little extra zing if you’d like!

How to Make Spaghetti Cakes

Spaghetti noodles in a bowl being cut with kitchen shears.

Step 1: Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.

Spaghetti cakes mixture in a mixing bowl.

Step 2: Toss cut pasta with remaining ingredients until completely coated.

Sauté pan with oil.

Step 3: Heat a large sauté pan over medium/high and add a thin layer of oil.

Spaghetti cakes in sauté pan.

Step 4: Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.

Cooked spaghetti cakes in sauté pan.

Step 5: Cook cakes for 4 minutes on each side or until golden.

Spaghetti cake being dipped in marinara sauce.

Step 6: Serve spaghetti cakes with additional marinara sauce for dipping.

Tips and Tricks

  • Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
  • Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
  • Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.
Fork cutting into spaghetti cake.

More Kid-Friendly Spaghetti Recipes

This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think of this recipe by leaving a comment and rating below!

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Spaghetti cakes on pink serving platter with marinara.
Print

Spaghetti Cakes

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!
Course Appetizer, Lunch, Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 222kcal
Author Catherine McCord

Ingredients

Instructions

  • Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
  • Toss cut pasta with remaining ingredients until completely coated.
  • Heat a large sauté pan over medium/high and add a thin layer of oil.
  • Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
  • Cook cakes for 4 minutes on each side or until golden.
  • Serve with marinara sauce.

Notes

  • Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
  • Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
  • Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 844mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg

The post Spaghetti Cakes appeared first on Weelicious.

Easy Chicken Nuggets

These Easy Chicken Nuggets not only deliver on the easy part of their name, but they’re insanely delicious too! They taste just as good (if not better) than fast food or store bought frozen nuggets and are made with simple ingredients. Kid’s go crazy for these! Why I Love This Recipe Homemade chicken nuggets are one…

The post Easy Chicken Nuggets appeared first on Weelicious.

These Easy Chicken Nuggets not only deliver on the easy part of their name, but they’re insanely delicious too! They taste just as good (if not better) than fast food or store bought frozen nuggets and are made with simple ingredients. Kid’s go crazy for these!

Easy Chicken Nuggets on serving platter.

Why I Love This Recipe

Homemade chicken nuggets are one of the most requested recipes I’ve received since I started creating family-friendly meals for Weelicious. While I’ve made Baked Chicken Nuggets before, I wanted to create a version that closely resembles the fast food nuggets everyone loves. And so, this recipe was born! Chicken nuggets and french fries are convenient and undeniably loved by kids, so naturally have I several recipes for each.

This homemade chicken nugget recipe is incredibly easy to make and offers the same crispy, delicious taste as fast food—but with healthier ingredients! It comes together in under 30 minutes using ingredients you likely already have in your kitchen. Plus, you can make a large batch and freeze them for later, making these nuggets not only a budget-friendly recipe but also a huge time-saver when you need a quick meal.

The Ingredients

Easy chicken nuggets ingredients.
  • Chicken Breasts: The star of the show! We use boneless, skinless chicken breasts for this recipe, a great protein source!
  • Old Fashioned Oats: Also known as rolled oats, this ingredient helps bind the chicken nuggets together. Plus, oats are high in fiber which adds some extra nutritional benefits.
  • Panko breadcrumbs: Panko is what gives these nuggets that irresistible crispy, crunchy exterior!
  • Grated parmesan cheese: Parmesan adds flavor to the nuggets, but if you need these to be dairy free you can omit it.
  • Seasonings: Dried parsley, garlic powder, onion powder, and kosher salt add tons of flavor to this recipe!

Variations and Substitutions

  • Ground Chicken: If you don’t have a food processor, you can use ground chicken in this recipe. To do so, you’ll need to blend the oats into a finer consistency and then combine them with the ground chicken and remaining ingredients as instructed.
  • Seasonings: Feel free to customize the seasonings to your taste preferences!
  • Gluten Free: Use certified gluten free oats and gluten free panko to make this recipe suitable for people with gluten sensitivities.

How to Make Easy Chicken Nuggets

Easy chicken nuggets mixture in bowl.

Step 1: Preheat the oven to 375°F. Place the chicken chunks, oats and seasonings in a food processor until chicken is finely chopped and ingredients are combined.

Breadcrumbs and parmesan cheese combined in shallow bowl.

Step 2: Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.

Chicken nuggets on parchment paper.

Step 3: With moistened hands, roll about 1 tablespoon of chicken mixture between your palms and flatten it into a nugget shape.

Breaded chicken nuggets on baking sheet lined with parchment paper.

Step 4: Gently press nuggets into bread crumbs to evenly coat them. Place nuggets on a parchment lined baking sheet. Lightly spray nuggets with cooking spray. Bake for 12-15 minutes or until golden.

Recipe Tip

If you want your nuggets to be even more golden brown, place under the broiler for 2 minutes after cooking.

How to Air Fry Homemade Chicken Nuggets

Making these homemade chicken nuggets in the air fryer is super easy! Simply form the nuggets as directed, spray each one with cooking spray, and place them in your air fryer basket. Cook at 375°F for 10-12 minutes, or until golden brown. Since every air fryer can vary, keep an eye on your nuggets while they cook to ensure perfect results!

Chicken nuggets in air fryer basket.
Cooked chicken nuggets in air fryer basket.

How to Freeze Homemade Chicken Nuggets

Many parents keep frozen chicken nuggets on hand as a quick meal solution, but have you ever looked closely at the ingredients in your favorite brand? Are they pronounceable? Are they things you want your kids eating? I was shocked when I first checked the labels, which is why I now make extra homemade chicken nuggets to freeze. This way, I always have a batch ready for when the craving hits, and I feel good knowing exactly what’s in them!

  1. Before cooking, place the coated, raw nuggets on a parchment-lined baking sheet, freeze them for an hour.
  2. Put frozen nuggets in labeled zip-top bags and freeze for up to 4 months.
  3. When ready to eat, cook as directed, adding 1-2 minutes to the cooking time.

Tips and Tricks

  • Use Wet Hands for Shaping: Keep your hands slightly damp while shaping the nuggets to prevent the chicken mixture from sticking to your fingers.
  • Chill the Mixture: If the chicken mixture feels too soft to handle, place it in the fridge for 10-15 minutes to firm up. This makes shaping the nuggets easier and helps them hold their form while cooking.
  • Coat Nuggets Evenly: To get an even coating, press the nuggets gently into the breadcrumb mixture, turning them a few times. This ensures a crispy coating all over.
Easy Chicken Nuggets served with BBQ sauce and ketchup for dipping.

More Kid-Approved Chicken Recipes

Crispy on the outside, tender inside, freshly made easy chicken nuggets your kids will beg for everyday. What could be more simple, economical, nutritious and yummy than that?

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Print

Easy Chicken Nuggets

There's no recipe more kid friendly than easy chicken nuggets. These nuggets are just as good (if not better) than fast food or store bought frozen nuggets and made with ingredients you can pronounce!
Course Appetizer, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 199kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 375°F.
  • Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
  • Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
  • With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
  • Gently press nuggets into bread crumbs to evenly coat them.
  • Place nuggets on parchment lined baking sheet and lightly spray nuggets with cooking spray.
  • Bake for 12-15 minutes or until golden and serve. If you want your nuggets to be more golden brown, place under the broiler for 2 minutes after cooking. Air frying instructions are in the notes below!

Video

Notes

To Freeze: Before cooking, place the coated, raw nuggets on a parchment-lined baking sheet, freeze them for an hour, then put them in labeled zip-top bags and freeze for up to 4 months. When ready to eat, cook as directed, adding 2 minutes to the cooking time.
To Air Fry: Form the nuggets as instructed and spritz each one will cooking spray. Air fry at 375°F for 10-12 minutes until golden brown. Since every air fryer can vary, keep an eye on your nuggets while they cook to ensure perfect results!
If you don’t have a food processor, you can use ground chicken in this recipe. To do so, you’ll need to blend the oats into a finer consistency and then combine them with the ground chicken and remaining ingredients as instructed.

Nutrition

Calories: 199kcal | Carbohydrates: 12g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 527mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

The post Easy Chicken Nuggets appeared first on Weelicious.