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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!
AuthorKaitlin - The Garden Grazer
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings8 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.


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

Nutrition Per Serving (Estimate)

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