MINI ENCHILADAS (MEAL-PREP)

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.

Great

% Daily Values based on a 2,000 calorie diet

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.

Step 9

For the protein cilantro sauce, blend all the ingredients until smooth.

Step 10

To assemble, layer a bit of sauce at the bottom of each container.

Step 11

Lay a tortilla, add 1/8 of the filling, and roll. Add to your container with the opened side down. Repeat 7 times.

Step 12

Cover the enchiladas with sauce. Bake in the oven for 20 to 25 minutes.

Step 13

Drizzle with cilantro sauce when you’re ready to eat, and enjoy!

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