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.

Prep Time20

Cook Time40

Total Time1

Course: dinner, lunch, Main Course

Cuisine: Mexican

Keyword: black beans, healthy mexican food, jar recipes, lunch meal prep, meal prep, mexican recipes, vegan mexican food, vegan slaw

Servings: mason jars

Calories: 369kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

4 16 oz mason jars with lids
1 Pressure cooker
1 sheet pan, lined with parchment paper

Ingredients

Pressure cooker black beans

1 cup dried black beans, rinsed and drained
½ small onion, finely diced *about 1/4 cup
1 jalapeno, deseeded and finely diced
2 garlic cloves. minced
½ cup fresh, restaurant-style salsa
1¼ cup vegetable stock
1 Bay leaf
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon Italian seasoning
½ teaspoon salt

Baked polenta

1 (18oz) tube of precooked polenta
1 tablespoon garlic powder
1 tablespoon avocado spray
salt to taste

Cabbage slaw

3 cups finely shredded red cabbage
2 large tomatoes, diced
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
juice from one lime
salt to taste

Optional toppings

guacamole and fresh salsa

Instructions

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.
Secure the lid. Set the vent to “pressure”. Use the buttons to select “high pressure” and the cook time is 37 minutes. Press start.
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.
Gently remove the lid. Carefully remove the bay leaf. Give it all a good stir. Serve them warm.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
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.
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.
In a medium glass bowl, add the finely shredded cabbage, chopped tomatoes, olive oil, maple syrup, apple cider vinegar, lime juice, and salt.
Give it all a good toss and set aside.
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.
When you are ready to eat a jar, pour the contents into a bowl. Top with leftover fresh salsa and guacamole. Enjoy!

Notes

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.

Nutrition