Okay, so this is definitely the least pretty meal prep I’ve ever made and I almost didn’t post it, but I’m genuinely excited to be eating this Black Bean and Avocado Enchilada Meal Prep this week, so I set my vanity aside so you could enjoy it too. It may not be pretty, but it’s too good not to share. It would be rude for me to keep this gem of a recipe combo to myself.
I first made these vegan Black Bean and Avocado Enchiladas back in 2013 and they’ve been a huge hit with everyone who has tried them ever since. The weather is warming up and the sun is shining, so I’ve really been craving the type of bright fresh flavors that fill these enchiladas. I paired them a really simple side, my Cumin Lime Roasted Sweet Potatoes, which match the enchiladas in the light and fresh flavor. This entire assembly was really easy, and I think many of you will love this combo just as much as I do.
I did run into a little logistical error, which led to the less than pretty appearance of my meal prep: the tortillas I used were too long for my meal prep containers! So keep that in mind when you’re tortilla shopping, LOL.
For more information about meal prepping, how it works, and why I do it, check out Meal Prep 101: A Beginner’s Guide to Prepping and Portioning Meals, or check out my entire Budget-Friendly Meal Prep Archive.
Black Bean and Avocado Enchilada Meal Prep
This Meal Prep Includes (4 servings):
Black Bean and Avocado Enchiladas: $7.23
Cumin Lime Roasted Sweet Potatoes: $3.01
Total Cost (4 servings + leftovers): $10.24
Cost per meal: $2.20
Cost of leftovers (2 enchiladas): $1.45
The containers pictured in the photos are the Pyrex 3-cup rectangular storage container with lid.
- If you’re texture sensitive, this one might not be for you. Both of these recipes do tend to get a bit soft as they are stored in the refrigerator (fortunately, this is something I actually need with my new braces!). Using corn tortillas and toasting them slightly before assembling your enchiladas can help combat the softness.
- Both of these recipes require using the oven, but at different temperatures, so this is how my workflow went:
- Prep sweet potatoes, start roasting them at 425ºF
- Make sauce for enchiladas, set that aside
- Stir sweet potatoes (roasting halfway point)
- Assemble Enchiladas
- Sweet potatoes finish as enchiladas are being assembled, remove them from the oven, turn oven down to 350ºF
- Bake Enchiladas
- Divide and package sweet potatoes while Enchiladas are baking
- Add baked enchiladas to containers, then refrigerate.
- I did not squeeze the lime over the sweet potatoes after they baked, instead I added the wedges to each container so I could add the lime juice after reheating and just before eating. It tastes best when that tart juice is just sitting on top of the sweet potatoes and hasn’t really soaked in.
- There are two enchiladas left over. Will you have difficulty not wasting these? I won’t. They’ll 100% get eaten, whether I tack an extra enchilada onto one of the meals, or just decide to eat enchiladas twice in one day (yeah, I like them that much). Now if you absolutely need to, these can be frozen, but I’d list their freezer-friendliness at about 6. They probably won’t taste quite so bright and scrumptious, but will certainly be edible.
I hope you guys aren’t turned off by the appearance of this meal prep and give it a try! I swear it’s DEEEEELISH! :)
Love Enchiladas? Try my Homemade Red Enchilada Sauce, Chorizo and Sweet Potato Enchiladas, or Weeknight Bean and Cheese Enchiladas.
Hiw do we get nutritional value for the meals
If you click on each recipe individually the nutrition information is in each recipe post.
these are the BEST veggie enchiladas I’ve ever made/had. even meat eaters LOVED them :)
Its look so amazing I am going to look forward to lunch even more this week.
How do you keep the avocados from getting gross and brown during the week? I’ve always thought meal prepping with avocados wasn’t possible because they don’t keep well once they’re cut open, but if these keep ok in the fridge I’ll give them a try.
It’s really a matter of personal tolerance. While the color of the avocados may darken slightly, it really doesn’t affect the flavor. Plus, the avocados are inside the enchiladas where you don’t see them at all. :)
I wasn’t so sure on the Coco powder in the enchilada sauce, but said just follow the recipe. I sure am glad I did! Bring a richness to it that isn’t sweet that is hard to find in vegan food. Am going to look forward to lunch even more this week. Yum yum
Is anyone else noticing the link to the recipes isn’t working? Would love to try these out!
Hi Mikel, I think you may have tried to access the link at the exact moment that we were making some technical upgrades. I just checked the links and they seem to be working now. Give it a try and let me know if you’re still having trouble. THanks!
So flippin yummy. You know what I did for texture? I brought a little container of slaw (slaw mix, a couple of chopped chipotle peppers from a can, some mayo, lime juice, s&p). Those fries, good lord. I might put those in the enchiladas next time. K
Soft foods appreciated at my house–DH recently got braces, too, and smoothies, pureed soups, etc are now common at our house. LOVE these enchiladas! I previously served them with lots of diced raw onion, but with his mouth problems, I soften them in the microwave–spread on a plate, cover with plastic wrap, and nuke briefly. I HATE raw onion, but he prefers this fat free method to the sauteed onions I adore (love cooked onions–it’s probably genetic). Of course I’ve never met a sweet potato recipe I didn’t like, and this is one of the best and easiest. Keep this wonderful feature coming!
Please never stop meal prepping! This looks awesome!