I like to use Indian curries and beans in sauce, such as Chana masala, which are sold in pouches. There are brands with low sodium and good ingredients. As these pouches usually have a lot of sauce, I'll add a can of chick peas, diced sauteed eggplant, cauliflower, or okra, and sometimes chicken, shrimp or tofu. Add brown basmati rice and coriander chutney and there's plenty for leftovers the next day.

I make calabacita as a side dish to grilled chicken and make enough for leftovers. The next day I cook it with shrimp, dice some avocado and tomatoes, and wrap it all up in tortillas.