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    Home » Recipes » Enchilada

    Vegetable Quinoa Enchiladas (Vegan)

    Oct 25, 2012 by Kaitlin

    A delicious vegan enchiladas recipe with quinoa, vegetables, and black beans! It's so nourishing, protein-rich, and topped with a homemade Mexican-inspired enchilada sauce.

    Vegan vegetable quinoa enchilada cut open on a white plate

    These vegetable quinoa enchiladas are so satisfying and nourishing.

    Plus they are a great source of plant-based protein, fiber, and many other nutrients.

    These enchiladas are more ingredients and steps than I usually prefer, but we feel it is totally worth it! They are absolutely delicious.

    Two small white bowls of black beans and quinoa on a white table

    Ingredients for Vegetable Quinoa Enchiladas

    For this recipe you will combine and then bake in the oven:

    • White quinoa
    • Yellow onion: Or use sweet onion or white onion instead.
    • Fresh garlic cloves: Or you can substitute a teaspoon dried garlic powder.
    • Red bell pepper: Or other color like yellow, orange, or green.
    • Roma tomatoes
    • Fresh baby spinach
    • Diced green chiles: These usually come in a small 4 ounce can. I use mild for this recipe, but you can use medium for a little spice.
    • Black beans: Or substitute pinto beans or kidney beans if desired.
    • Chili powder: I use mild. Or instead of these separate spices, you can use a Taco Seasoning blend instead.
    • Ground cumin
    • Dried oregano
    • Salsa: I like this Restaurant-Style Blender Salsa, but simply use your own favorite salsa or whatever you have on hand.
    • Enchilada sauce: I like this Homemade Enchilada Sauce, but use canned or store-bought if desired. You will need about 2-3 cups enchilada sauce for this recipe.
    • Vegan shredded cheese: Use your favorite dairy-free cheese like mozzarella, cheddar, or a Mexican-style blend.
    • Large flour tortillas: Use gluten-free if desired. I try to find whole grain when possible. Or you can substitute corn tortillas, and stack the layers like an enchilada casserole instead!
    Homemade enchilada sauce being poured over enchiladas

    Customizing

    Make it "meaty": Add your favorite vegan ground beef crumbles. Cook these separately according to package instructions, then stir into the quinoa mixture. You can use this in place of the black beans if desired.

    Make it spicy: Add chipotle peppers in adobo sauce, cayenne pepper, a spicy chili powder, or simply top with hot sauce to taste before serving.

    Serving

    Serve these as is, or garnish with your favorite toppings before serving. A few ideas include:

    • Green onions
    • Fresh cilantro
    • Guacamole or fresh avocado
    • Vegan sour cream
    • Finely shredded romaine lettuce
    • Nutritional yeast
    Vegetable quinoa enchilada with homemade sauce on a white plate

    For more inspiration, also browse all quinoa recipes or enchilada recipes.

    Vegan vegetable quinoa enchilada cut open on a white plate

    Vegetable Quinoa Enchiladas

    A vegan enchilada with nutrient-packed quinoa, black beans, and vegetables. Topped with a delicious Mexican-inspired homemade sauce!
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Mexican-inspired, Vegan
    Servings: 8 enchiladas

    Ingredients

    • 1 cup white quinoa (uncooked)
    • 1 yellow onion
    • 2-3 cloves garlic
    • 1 red bell pepper
    • 2-3 roma tomatoes
    • 6 oz. fresh baby spinach
    • 4 oz. can mild green chiles
    • 15 oz. can black beans
    • 1/2 tsp. chili powder
    • 1/2 tsp. ground cumin
    • 1 tsp. dried oregano
    • 1 cup salsa
    • 2-3 cups enchilada sauce (canned or homemade)
    • 1 cup vegan shredded cheese (more/less to taste)
    • 8 large tortillas (gluten-free if desired)

    Instructions

    • Preheat oven to 350°F (176°C).
    • Cook quinoa according to package directions.
    • Meanwhile, in a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
    • Dice onion and bell pepper. Mince garlic.
    • In a large skillet over medium heat, sauté onion, bell pepper, and garlic for 5 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method.)
    • Add spinach and sauté another couple minutes until spinach is wilted.
    • Add cooked quinoa, black beans (rinsed and drained), diced tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.
    • Place a small amount of enchilada sauce in the bottom of a 9x13 inch baking dish.
    • Divide quinoa filling evenly down the center of each tortilla. Roll up with ends tucked in, and place seam side down in the dish.
    • Pour remaining enchilada sauce on top, sprinkle with cheese shreds, and bake for 30 minutes.

    Notes

    For gluten-free: Use your favorite GF tortillas (or corn tortillas).

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegetable Quinoa Enchiladas
    Amount per Serving
    Calories
    411
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    2
    g
    13
    %
    Potassium
     
    710
    mg
    20
    %
    Carbohydrates
     
    69
    g
    23
    %
    Fiber
     
    10
    g
    42
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    3264
    IU
    65
    %
    Vitamin C
     
    36
    mg
    44
    %
    Calcium
     
    157
    mg
    16
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this enchiladas recipe, also check out:

    • Quinoa Black Bean Soup
    • Chickpea-Walnut Taco Crumbles (30 Minute)

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Enchilada Recipes

    • Protein Monster Vegan Enchiladas
    • Black Bean Avocado Enchiladas
    • White Bean Zucchini Enchiladas (Vegan)
    • Vegan Green Enchiladas with White Beans

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Brandon

      March 26, 2020 at 6:39 pm

      5 stars
      My mom made these for me a couple months ago and I really liked them so were doing it again tonight thanks for sharing such wonderful recipes

      Reply
      • Kaitlin McGinn

        April 15, 2020 at 12:06 pm

        Hey Brandon! Awesome, that's so fun to hear you & your mom are enjoying these. Thanks for sharing!

        Reply
    2. Terri S

      March 17, 2018 at 3:02 am

      I made these 2 nights ago for me and my vegan daughters - OMG - they were amazing. We couldn't speak - we could only look at each other and keep eating! I have taught my children (age 20 and 25) to eat "spicy" from birth. I doubled the spices in your wonderful enchilada sauce and I added minced jalapenos to the filling recipe. We used 2 kinds of vegan cheese - vegan mozzarella from Trader Joe's and shredded vegan cheddar from Whole Foods. I used less cheese than the recipe called for and it was still yumminess overload!

      Reply
      • Kaitlin McGinn

        March 19, 2018 at 8:39 pm

        Haha, nice! I love how many recipes you're trying from the blog - I'm honored. It's always so fun hearing your feedback. This is definitely a recipe from the archives (posted 5 1/2 years ago!) Definitely need to make it again soon and perhaps spruce up the photos and give it a nice refresh. Wishing you and your daughters a lovely week!

        Reply
    3. Anonymous

      September 23, 2013 at 2:06 am

      I made these burritos and I really loved them....there were two problems
      A. the mixture was too spicy for me. I will adjust this.
      B. It seems to me that you are cooking the ingredients twice once in the frying pan and then in the oven... it made it mushy. i think i will only cook it in the frying pan and then build the burrito without the enchilada sauce and not so much cheese...I do love quinoa I eat it almost every day.....i hope to try more of these recipes soon.

      Reply
      • Kaitlin | The Garden Grazer

        September 25, 2013 at 6:16 pm

        Sorry to hear it was too spicy for you. Did you use mild green chiles? Yes, the filling is quite soft. But that's an awesome idea using it as burrito filling instead of baking it with enchilada sauce!

        Reply
    4. Granmami5

      August 04, 2013 at 11:11 pm

      Just made this. Haven't eaten dinner yet but I did taste the mixture and tastes great. I know will be new better tomorrow once the seasonings settle.

      Reply
      • Kaitlin | The Garden Grazer

        August 07, 2013 at 4:25 pm

        Thanks for sharing!

        Reply
    5. Jess

      April 18, 2013 at 3:43 pm

      Made these a few weeks ago and froze them in pairs, I finally got around to defrosting and reheating one of them - they are AWESOME! They froze and reheated really well, too. Thanks!

      Reply
      • Kaitlin | The Garden Grazer

        April 18, 2013 at 10:01 pm

        Hi Jess! Freezing them in pairs is such a smart idea and so convenient! So glad you enjoyed them and great to hear they work well as a freezer meal. Thanks for letting me know!

        Reply
    6. Anonymous

      February 06, 2013 at 8:36 pm

      How well do these do as "leftovers"?

      Reply
      • Kaitlin | The Garden Grazer

        February 07, 2013 at 12:36 am

        We thought they were great! Leftovers typically only last a day or two in our house, so anything after that I'm not sure. Hope you enjoy!

        Reply
    7. Kishansam

      November 17, 2012 at 9:35 am

      Did you use flour or corn tortillas?

      Reply
      • Kaitlin | The Garden Grazer

        November 17, 2012 at 12:32 pm

        I used large flour tortillas, but corn would be great as well! You could also try it as a layered/stacked enchilada casserole with corn tortillas.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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