MINI ENCHILADAS (MEAL-PREP)

Name: MINI ENCHILADAS (MEAL-PREP)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican, Latin American, American
Ingredients: 8 mini tacos tortillas; 1 tsp olive oil; 1 onion diced; 1 capsicum diced; 1 cup corn; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp oregano powder; 2 cups pumpkin steamed; 1.5 cups black beans; 1.5 cups kidney beans; 1 cup spinach; 1.5 tbsp olive oil; 1.5 tbsp flour (I used buckwheat); 1 tbsp smoked paprika; 1 tsp cumin; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp chilli powder; 1/2 cup tomato paste; 1/4 tsp salt; 3.5 cups low-sodium vegetable stock; 300g silken tofu; 1/2 cup cilantro; 1 lime juice; pickled jalapeños to taste; 1 garlic cloves; pinch of salt

13 steps

Prep:30minCook:20min

This enchiladas recipe is the perfect meal prep for those who want a hearty and wholesome meal that can be enjoyed throughout the week. With a wide variety of flavorful vegetables and spices, these enchiladas are sure to satisfy your taste buds while also providing your body with essential nutrients.

Updated at: Thu, 17 Aug 2023 12:01:01 GMT

Ingredients

4 servings

1 tspolive oil

1 cupcorn

1 tspcumin

½ tspgarlic powder

½ tsporegano powder

2 cupspumpkin

steamed

1 ½ cupsblack beans

1 ½ cupskidney beans

1 cupspinach

enchiladas sauce

1 ½ Tbspolive oil

1 ½ Tbspflour

I used buckwheat

1 Tbspsmoked paprika

1 tspcumin

1 tspdried oregano

1 tspgarlic powder

1 tspchilli powder

½ cuptomato paste

¼ tspsalt

3 ½ cupslow-sodium vegetable stock

protein cilantro sauce

300gsilken tofu

½ cupcilantro

Instructions

Step 1

Preheat the oven to 350F (180C).

Step 2

For the enchiladas sauce. To a small pot, add the olive oil, and flour and mix well. Add the spices, and cook for a couple of minutes. Add the tomato paste, and cook for a further 2 minutes.

Step 3

Slowly stir in the vegetable stock, mixing well.

Step 4

To a pan on medium heat, add the olive oil and onion. Cook for 3 minutes.

Step 5

Add the capsicum, corn, and seasonings and cook for a further 5 minutes, stirring regularly.

Step 6

Stir in the beans.

Step 7

Add the pumpkin and slightly mash it with a fork.

Step 8

Add the spinach, 1/2 cup of enchiladas sauce and cook until slightly wilted.