Sweet Potato, Tofu & Black Bean Enchiladas (Vegan, Freezer-Friendly)

Protein: 26g | Carbs: 50g | Fat: 13.9g | Calories: 430 per serving

A cozy, satisfying plant-based meal prep that’s big on flavor and freezer-friendly

This is one of those recipes that came out of throwing “whatever’s in the fridge” into a bowl—and turned into a total meal prep staple. These sweet potato, tofu, and black bean enchiladas are high in fiber, full of flavor, and so comforting, you'd never guess they're 100% plant-based and under 500 calories per serving.

The best part? You can prep them ahead of time and freeze the whole dish before baking. It’s a total lifesaver on busy weeks, after travel, or when you just want something warm and nourishing without starting from scratch.

Why this is a great meal prep

This recipe is naturally gluten-free (just use GF corn tortillas), high in fiber and plant protein, and packed with flavor from a smoky-spicy chipotle coconut sauce that makes everything taste indulgent, even though it’s totally balanced.

The enchiladas bake into a cozy, satisfying meal with minimal effort—and because the base ingredients (beans, tofu, sweet potato) all reheat well, you won’t end up with a soggy mess on day four.

Meal prep + freezer tips

4-day meal preps work best when you want to keep things fresh but also maintain structure. You get a plan without feeling boxed in, and these enchiladas are perfect because they’re just as good on day one as they are on day four.

Want to prep ahead? Assemble and freeze the unbaked enchiladas.

• Let thaw overnight in the fridge before baking.

• If baking straight from frozen, add 10 extra minutes and bake for 40–45 minutes total, covered for the first 30, then uncovered to crisp the tops.

Ingredients (Makes 4 servings / 8 enchiladas):

• 2.5 cups crumbled extra-firm tofu (pressed well)

• 1 can black beans (15 oz, no salt added, rinsed well)

• 1 cup grated sweet potato

• ⅓ cup diced Vidalia onion

• 1 jalapeño, finely diced

• 6 cloves garlic, minced

• 3 tbsp nutritional yeast

• 1 tsp Mexican oregano

• 1 tsp chipotle seasoning

• 1 tsp smoked paprika

• 1 tsp ground cinnamon

• ½ tsp black pepper

• 1 can lite coconut milk (13.5 oz)

• 1 small can adobo peppers in sauce (~½ cup, including sauce)

• Juice of 1 lime

• 8 medium tortillas (8-inch)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine:

   • Crumbled tofu

   • Black beans

   • Grated sweet potato

   • Onion, jalapeño, garlic

   • Nutritional yeast

   • All spices (oregano, chipotle, paprika, cinnamon, pepper)

3. In a blender, combine:

   • Coconut milk

   • Adobo peppers with sauce

   • Lime juice

   • Blend until smooth.

4. Pour ¾ of the sauce into the tofu-bean-potato mixture and stir until well combined.

5. Spoon a generous dollop of filling into each tortilla, roll it up, and place seam side down in a lightly greased or parchment-lined baking dish.

6. Pour the remaining sauce over the top of the enchiladas and spread it evenly.

7. Bake uncovered for 35 minutes, until bubbling and edges are lightly crisped.

8. Let cool for 10 minutes before serving to allow it to set.

9. Top with fresh avocado, cilantro, or extra lime juice if desired.