Vegetable Quinoa Enchiladas
A vegan enchilada with nutrient-packed quinoa, black beans, and vegetables. Topped with a delicious Mexican-inspired homemade sauce!
Servings8 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 (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.
Notes
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