These Quinoa and Black Bean Enchiladas are easy to make, and are super delicious! Satisfy your Mexican cravings while staying on your oil-free plant based diet. You can make the rich and flavorful enchilada sauce as spicy or mild as you wish by adjusting the spices.
What’s your favorite cuisine? I’d have to say that Mexican food is right near the top for me.
We have Mexican food at least once a week in my house – sometimes three or more times. Tacos, burritos, tostadas, taco salads.
It’s food that is easy to make vegan by just swapping out beans, grains, and veggies for the meat. It’s also easy to adapt to any household member’s preferences, and full of flavor.
This particular Mexican dish is just a little bit more involved than some of our other Mexican dishes, because in addition to making the enchilada filling, I also make a homemade enchilada sauce.
It’s really worth the time to make your own sauce. You can control the ingredients, and of course it tastes so much better! However, if you want to save time preparing this recipe, you can purchase enchilada sauce in the store.
The quinoa, black bean, and corn filling in these enchiladas provides lots of protein, iron, and fiber, as well as many antioxidants. This makes this meal healthy as well as delicious. And it’s gluten free for those of you on a gluten sensitive diet!
I really think you’re going to love these Enchiladas! It’s a warm, satisfying comfort dish that can be made just as spicy as you like. It’s perfect for a weeknight dinner.
How to Make Quinoa and Black Bean Enchiladas
Begin by making the Enchilada Sauce.
To do this, simply place all the ingredients in a blender and blend until smooth. Then pour the contents into a medium sauce pan and cook over medium high heat until it comes to a boil and is thickened.
The sauce can be made in advance to save time on your enchilada making day.
Make the enchilada filling by sautéing the onion in a large stainless steel or nonstick skillet until the onion is translucent. If the onions begin to stick to the pan, add a little water to deglaze the pan.
Add in the garlic and jalapeno and sauté for a couple more minutes. Then stir in the remaining ingredients and heat until the mixture is warm.
To assemble the enchiladas, first spread a small amount of enchilada sauce on the bottom of a 9″ x 13″ baking dish. I actually used two baking pans for my enchiladas, so they wouldn’t be crowded and would be easier to remove from the baking dish.
Wrap about four or five tortillas at a time in damp paper towels or a damp kitchen towel, and heat them in the microwave for about 30 seconds to make them pliable.
Spoon about a quarter cup of filling into a tortilla and wrap tightly. Place the filled tortilla in the pan seam side down. Repeat with the remaining tortillas and filling.
Spoon the rest of the enchilada sauce over the tortillas, and then bake them uncovered for about 20 minutes, until they are hot.
If desired, top with vegan sour cream and cilantro. Enjoy!
Here are some more flavorful Mexican recipes:
- Savory Black Beans in the Instant Pot
- Black Bean and Grilled Vegetable Tacos
- Soy Curl Fajitas
- Mexican Quinoa Bowl
- Cherry Tomato Salsa
- Easy Homemade Guacamole
- Mexican Vegetable Sauté
- Vegan Loaded Queso Dip
- Tamale Pie
- Lentil Walnut Taco Meat
- Mexican Brown Rice
- Vegan Taco Salad
- Fat Free Tortillas
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Quinoa and Black Bean Enchiladas
For the Enchilada Sauce
- 1 1/2 cups vegetable broth
- 1/2 onion, chopped
- 3 cloves garlic
- 1 15 oz can tomato sauce
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 tablespoons corn starch
- 2 teaspoons maple syrup
- 1 teaspoon cumin
For the Enchiladas
- 1/2 large onion diced
- 1 jalapeno finely diced
- 4 cloves garlic minced
- 1 can black beans drained and rinsed
- 1 1/2 cups cooked quinoa
- 3/4 cup fresh or frozen corn
- 4 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- 16 corn tortillas
- Enchilada sauce
- Vegan Sour Cream
- Chopped cilantro
Make the Enchilada Sauce
- Add all the Enchilada Sauce ingredients to a blender and blend until smooth.
- Pour the sauce into a medium saucepan and cook over medium high heat, stirring constantly, until the sauce comes to a boil and thickens.
Make the Enchiladas
- Preheat oven to 350° F.
- Sauté the onion in a large stainless steel or nonstick skillet until the onion is translucent. If the onions begin to stick to the pan, add a little water to deglaze the pan.
- Add the jalapeno and garlic and sauté for a couple more minutes.
- Add the rest of the ingredients and cook until heated through.
- Spread a thin layer of enchilada sauce on the bottom of a 9” x 13” baking pan.
- Wrap the tortillas a few at a time in a damp cloth and heat in the microwave for about 30 seconds to make them soft and pliable.
- Spoon about a quarter cup of filling into each tortilla and roll them tightly. Place the rolled enchilada seam side down in the baking dish.
- Spoon enchilada sauce over the top of the enchiladas, and then bake for 20 minutes.
- Top with vegan sour cream and chopped cilantro.
Nutrition calculations are approximate.