Vegetable Quinoa Enchiladas
A vegan enchilada with nutrient-packed quinoa, black beans, and vegetables. Topped with a delicious Mexican-inspired homemade sauce!
- 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.
For gluten-free: Use your favorite GF tortillas (or corn tortillas).
Calories: 411 kcal | Carbohydrates: 69 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 2 g | Potassium: 710 mg | Fiber: 10 g | Sugar: 10 g | Vitamin A: 3264 IU | Vitamin C: 36 mg | Calcium: 157 mg | Iron: 6 mg