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.

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

Cook Time: 30

Total Time: 1

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 (180°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

Saturated Fat

Potassium

710

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3264

Vitamin C

Calcium

157

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

Get the Monthly NewsletterSubscribe here!

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

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

Vegetable Quinoa Enchiladas (Vegan)

Ingredients for Vegetable Quinoa Enchiladas

Customizing

Serving