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Mini Enchiladas Meal Prep

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.
Author Sarah Cobacho (plantbaes.com)
PREP TIME20 minutes
COOK TIME25 minutes
TOTAL TIME45 minutes
Servings 4 servings
Course Dinner, Lunch
Cuisine Mexican-Inspired
Keyword black beans, cilantro (coriander), Easy Dinner, garlic, Healthy, High Protein, jalapeño, lime, Meal Prep, onions, pumpkin, spinach, tofu, tomato

Ingredients

Enchiladas

  • 8 mini tortillas
  • 1 tsp olive oil
  • 1 yellow onion, finely diced
  • 1 capsicum, diced
  • 1 cup corn
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 cups pumpkin, steamed
  • 1.5 cups black beans
  • 1.5 cups kidney beans
  • 1 cup 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 chilli powder
  • ½ cup tomato paste
  • ¼ tsp sea salt flakes
  • 3.5 cups low-sodium vegetable stock

Protein Cilantro Sauce

  • 300 g silken tofu
  • ½ cup 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.
Nutritional Information - Per Serving
Calories 592kcal | Carbohydrates 94g | Protein 28g | Fat 14g | Sodium 1042mg | Fiber 18g | Vitamin A 644IU | Vitamin C 114mg | Calcium 274mg | Iron 9mg