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Vegan veggie enchiladas with quinoa and homemade sauce on a plate
5 from 3 votes

Vegan Vegetable Quinoa Enchiladas

These Vegetable Enchiladas are nutrient-packed and smothered in the most delicious Mexican-inspired homemade sauce.
AuthorKaitlin - The Garden Grazer
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings8 enchiladas

Ingredients

  • 1 cup white quinoa (uncooked)
  • 1 onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 2-3 roma tomatoes
  • 6 oz. 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, saute onion, bell pepper, and garlic for 5 minutes. (I use 3 Tbsp. veggie broth/water for no-oil saute method.)
  • Add spinach and saute 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

Made gluten-free with your favorite GF tortillas (or corn tortillas).

Nutrition Per Serving (Estimate)

Calories: 411 kcalCarbohydrates: 69 gProtein: 14 gFat: 9 gSaturated Fat: 2 gPotassium: 710 mgFiber: 10 gSugar: 10 gVitamin A: 3264 IUVitamin C: 36 mgCalcium: 157 mgIron: 6 mg