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“Loved this recipe, i used it to fill cannelloni pasta tubes . Thank you for such fantastic, healthy recipes”
Mini Enchiladas Meal Prep
A hearty, flavorful meal prep option, these mini enchiladas are packed with vegetables, beans, and spices, topped with a protein-rich cilantro sauce.
Equipment
Ingredients
Enchiladas
- 8 mini tortillas
- 1 tsp olive oil
- 1 yellow onion - finely diced
- 1 bell pepper - diced
- 1 cup (154 g) corn
- 1 tsp ground cumin
- ½ tsp (0.5 tsp) garlic powder
- ½ tsp (0.5 tsp) onion powder
- 2 cups (232 g) pumpkin - steamed
- 1.5 cups (258 g) cooked black beans
- 1.5 cups (265.5 g) kidney beans
- 1 cup (30 g) baby spinach
Enchiladas Sauce
- 1.5 tbsp olive oil
- 1.5 tbsp flour - buckwheat used
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ cup (131 g) tomato paste
- ¼ tsp (0.25 tsp) sea salt flakes
- 3.5 cups (828.06 ml) low-sodium vegetable stock
Protein Cilantro Sauce
- 300 g silken tofu
- ½ cup (8 g) cilantro
- 1 lime, juiced
- pickled jalapeños - to taste
- 1 garlic cloves
- pinch of salt
Instructions
- Preheat the oven to 350F (180C).
- For the enchiladas sauce, in a small pot, combine the olive oil and flour. Add the spices and cook for a couple of minutes. Stir in the tomato paste and cook for an additional 2 minutes. Gradually add the vegetable stock, stirring well to combine.
- In a pan over medium heat, add the olive oil and diced onion. Cook for about 3 minutes until the onion becomes translucent.
- Add the diced capsicum, corn, and seasonings to the pan. Cook for an additional 5 minutes, stirring regularly to ensure even cooking.
- Stir in the beans, followed by the steamed pumpkin. Slightly mash the pumpkin and beans to create a chunky mixture.
- Place a spoonful of the mixture onto each tortilla, roll them up, and place them in a baking dish.
- Pour the enchiladas sauce over the tortillas, ensuring they are fully covered. Bake for 25 minutes.
- While the enchiladas are baking, prepare the protein cilantro sauce by blending all the ingredients until smooth.
- Once the enchiladas are done, drizzle the cilantro sauce over them and serve.
Nutrition Information
Per Serving/Portion
Calories: 592 kcalCarbohydrates: 94 gProtein: 28 gFat: 14 gSodium: 1042 mgFiber: 18 gVitamin A: 644 IUVitamin C: 114 mgCalcium: 274 mgIron: 9 mg
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Loved this recipe, i used it to fill cannelloni pasta tubes . Thank you for such fantastic, healthy recipes
Wow, that is such a fun idea. I absolutely love that, Sheila! Did you still use the enchilada sauce afterward to bake it?
Yes it was delicious . I also added the tofu and coriander sauce to serve -absolutely lovely. Thank you
This is such a great idea, I’m actually very excited to try it myself!
Can this recipe be frozen please? 🙂
Yes! They are a great freezer meal 💚