Mexican Meal Prep Jars (vegan)

Make these hearty Mexican Meal Prep Jars on Sunday and enjoy wholesome, ready-to-go lunches all week long. Each jar is layered with colorful veggies, protein-packed black beans, and satisfying slices of baked polenta for a vegan meal that’s both nourishing and delicious.

An up-close picture of a Mexican meal prep jar.

This recipe is part of my series titled “Fast fuel for moms on the go”, where I share filling, protein-packed jarred recipes that are easy to make on Sundays for the week ahead.

Spotlight on These Mexican Meal Prep Jars

Easy to make: These jars come together quickly and easily. You’ll be so glad you took a little time on Sunday to prep these flavorful lunches for the week.

Delicious: If you’re a fan of bold, Mexican-inspired flavors, this black bean-based meal will hit the spot. It’s satisfying, flavorful, and anything but boring.

Hearty: These jars are packed with fiber and plant-based protein to keep you feeling full and energized. They’re the kind of lunch that actually holds you over.

Wholesome: Made with real, whole ingredients—just the way lunch should be. No processed junk here, just nourishing food your body will love.

Meal prep: Let’s bring back the Sunday meal prep routine. Having four of these ready in the fridge is a total lifesaver during busy weekdays.

The Ingredients

Black beans: You’ll make a flavorful batch of spiced black beans in the pressure cooker. The ingredients include dry black beans, salsa, vegetable stock, red onion, jalapeño, garlic, paprika, cumin, Italian seasoning, salt, and a bay leaf.

Polenta: Pick up a precooked tube of polenta. This makes the recipe so easy! You’ll slice and bake it for a crispy, satisfying layer in each jar.

Garlic powder: A simple seasoning that adds bold flavor to the baked polenta rounds.

Red cabbage: This vibrant veggie is the base of your fresh slaw. It’s crunchy, nutrient-packed, and adds beautiful color to every jar.

Tomatoes: Chopped tomatoes bring freshness and juicy texture to the cabbage slaw.

Dressing: The slaw is tossed with a simple, tangy-sweet dressing made from olive oil, maple syrup, apple cider vinegar, lime juice, and a pinch of salt—perfectly balancing the flavors in each bite.

Toppings: I highly recommend fresh salsa and guacamole on top to finish off this delicious meal.

Frequently Asked Questions

Can I use canned black beans instead of cooking them in a pressure cooker?
Yes! If you’re short on time, use two 15-ounce cans of black beans. Just rinse and drain them, then warm with your favorite salsa and seasonings to boost the flavor. I do, however, highly recommend these pressure cooker black beans!

Where do I find precooked polenta?
Look for precooked polenta in a tube, typically in the pasta section. Trader Joe’s and most major grocery stores carry it.

Can I eat this meal cold or should I reheat it?
I actually prefer these jars cold, straight from the fridge but the baked polenta and black beans are also delicious warm. Just remove the slaw before reheating, then add it back in once warm.

What size jars should I use?
16 oz wide-mouth mason jars work best for this layered meal prep. They give you plenty of room for each component without things getting too squished. You’ll need four of them.

Is there a substitute for the red cabbage slaw?
Sure! You can swap in shredded romaine, massaged kale, or a bagged slaw mix to save time. The key is keeping some fresh crunch to balance the hearty beans and polenta.

What toppings go well with these Mexican meal prep jars?
Try sliced avocado, a dollop of guacamole, chopped cilantro, or a squeeze of fresh lime juice just before serving.

The Instructions

Make the black beans.

Step one: Add all of the ingredients to the bowl of a pressure cooker. This includes dried black beans, red onions, jalapeno, bay leaf, salsa, veggie stock, spices, and salt. Give it all a good stir.

All of the ingredients in the pressure cooker bowl.

Step two: Secure the lid. Set the vent to “pressure”. Use the buttons to select “high pressure” and the cook time is 37 minutes. Press start.

Step three: When the black beans are finished cooking, allow the pressure to naturally and completely release. This is important as the beans continue to cool during the natural release process. Do not use the quick release function.

Step four: Gently remove the lid. Carefully remove the bay leaf. Give it all a good stir. Serve them warm.

The black beans are done cooking in the pressure cooker.

Bake the polenta.

Step five: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step six: Cut the polenta into 1/2 inch thick rounds. You’ll need 12 slices. Arrange them in a single layer on the parchment paper-lined cookie sheet. Lightly spray the tops with avocado spray, garlic powder, and salt.

Step seven: Bake the polenta for 23 minutes or until the edges are light golden brown. Remove from the oven and set them aside to cool. Once cool, transfer them to a cutting board and cut each slice into quarters.

The sliced polenta has been cooked and is ready to eat.

Make the cabbage slaw.

Step eight: In a medium glass bowl, add the finely shredded cabbage, chopped tomatoes, olive oil, maple syrup, apple cider vinegar, lime juice, and salt.

The slaw ingredients are in a bowl and are ready to toss.

Step nine: Give it all a good toss and set aside.

Arrange the jars.

Step ten: Layer the four mason jars in this order: one polenta slice cut into quarters, black beans, polenta, black beans, polenta, and then slaw. Repeat this step for all four mason jars and then secure them with lids. Place them in the fridge.

An up-close picture of one of the prepared jars.

Step eleven: When you are ready to eat a jar, pour the contents into a bowl. Top with leftover fresh salsa and guacamole. Enjoy!

The bowl ingredients have been poured into a bowl and topped with guacamole and salsa.

Storage

Seal your four mason jars with airtight lids and store them in the refrigerator for up to five days for easy, grab-and-go lunches.

Tips + Modifications

You can either enjoy this Mexican bowl cold or remove the slaw and heat the beans and polenta in the microwave, covered with a paper towel, until heated through.

You can definitely skip the mason jars and enjoy this recipe warm, in bowls.

I recommend adding guacamole and salsa to the top of your bowl! Also, nutritional yeast to add additional protein and nutritional value.

To make it kid-friendly, I recommend removing the jalapeno from the black beans. Other than that, this is a kid-friendly meal.

More Vegan Meal Prep Recipes

Creamy Pesto Pasta Salad Jars

Thai Noodle Salad Jars

Asian Noodle Salad

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