Quinoa and Black Bean Enchiladas

4.46 from 22 votes

Quinoa and Black Bean Enchiladas

These Quinoa and Black Bean Enchiladas are easy to make, and are super delicious and satisfying! Make the rich and flavorful enchilada sauce as spicy or mild as you wish by adjusting the spices.

Prep Time30

Cook Time20

Total Time1 20

Course: Main Course

Cuisine: Mexican

Keyword: Black Bean Enchiladas, Enchiladas, Oil Free, Vegan Enchiladas

Servings:

Calories: 420.8kcal

Author: Teresa Sklenicka

Ingredients

For the Enchilada Sauce

1 ½ cups vegetable broth
½ 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

½ large onion diced
1 jalapeno finely diced
4 cloves garlic minced
1 can black beans drained and rinsed
1 ½ cups cooked quinoa
¾ 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

Instructions

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 black beans, quinoa, corn, and spices, 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.

Notes

This enchilada sauce is fairly mild. You can increase the spice by adding a bit of cayenne pepper to taste. Or for a hint of smokiness, add a bit of chipotle chili powder - this is one of my favorites.

If you're short on time, use purchased enchilada sauce.

Nutrition facts are calculated based on 1/5 of the recipe. Sour cream and cilantro garnish are not included in the calculations.

Nutrition