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.
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.
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!
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.
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 Enchiladas
- 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)
- 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.
Nutrition Per Serving (Estimate)
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