Andrew and I travel so often and the last thing I want to do when we get home from a long trip is to cook. Sure we could order take-out, but after eating out for so long, it’s nice to have a home cooked meal. That’s why I’ve started planning ahead and preparing freezer meals that we can enjoy when we get back from traveling. And thanks to Samsung, I have the perfect appliances to create a fantastic meal. One of my favorite freezer meals is this easy Vegetarian Enchilada Pasta Casserole.

Ingredients:

8oz pasta (I prefer chickpea pasta for extra protein)

2 cups red enchilada sauce

2 cups vegetable broth

1 cup refried beans

2 cups black beans

1 cup corn kernals

1 tsp chili powder

1 tsp ground cumin

salt & pepper to taste

4 oz grated cheese (I use vegan cheddar)

Toppings of choice (avocado, peppers, cilantro, etc.)

Pre-travel Directions:

• Combine the enchilada sauce and refried beans and whisk together to mix well.
• In a large skillet over high heat, add the sauce/bean mixture, vegetable broth and pasta.
• Bring to a boil, then add corn, black beans and seasonings.
• Cover and reduce heat to low. Simmer for 20 minutes or until pasta is al dente.
• Transfer to an oven and freezer safe dish.
• Let cool. Then cover with foil and place in the freezer.

 

Post-travel Directions:

• Preheat oven to 350 degrees.
• Remove casserole from freezer and remove foil (put aside for future use).
• Defrost in microwave for 10 minutes.
• Place foil back on and bake in oven for 30 minutes.
• During last 5 minutes, remove foil and add shredded cheese.
• Garnish with desired toppings and serve.

Enjoy!

Next time you’re planning a trip, I highly recommend preparing a freezer meal for a yummy welcome home. To shop my appliances featured here, please visit Samsung.

This post in collaboration with Samsung. All opinions are my own.