Spicy Quinoa and Black Bean Vegan Enchiladas

These Spicy Quinoa and Black Bean Vegan Enchiladas are the real deal. Not only are they clean-eating and nutritious, but they’ll also satisfy your enchilada craving with the first bite!

These Spicy Quinoa and Black Bean Vegan Enchiladas are the real deal. Not only are they clean-eating and nutritious, but they’ll also satisfy your enchilada craving with the first bite!

By now you must already know that I absolutely love enchiladas. What’s not to love, right? Soft corn tortillas filled up with deliciousness of your choice and covered with a chili pepper sauce (or any other for that matter). And, since my Shredded chicken enchiladas recipe is one of the most popular posts on the blog, I know you love them, too!

One of my favorite things about this traditional Mexican dish is that it’s so versatile. It’s so easy to play around with flavors and textures and add something new and different every time. So far, I’ve tried pretty much everything I could think of, from these Green Chile Chicken Enchiladas with salsa verde to this rich and savory Ground Beef Enchiladas recipe.

As much as I’d maybe like to eat just enchiladas for days on end sometimes, it’s important to still eat balanced and healthy. With a little help of my crock pot, I’ve even managed to turn this beloved dish into a healthier, but nonetheless delicious Crock Pot Chicken Enchilada Soup.

This time, I’ve decided to swap the meaty filling with one of my favorite grains – quinoa!

Quinoa is not only gluten-free but also high in fiber and protein. On top of that, quinoa also happens to be very high in antioxidants which makes it a perfect choice when you’re trying to eat healthier, and when you’re trying to make a more nutritious vegetarian and vegan-friendly version of your favorite comfort food.

Follow my recipe for Spicy Quinoa & Black Bean Vegan Enchiladas With Homemade Vegan Enchilada Sauce (that’s ready in just 10 minutes!) and whip up this crowd-pleaser next time you’re having friends or family over for dinner.

Put in a tiny bit more effort and make this dish even healthier by swapping regular, store-bought tortillas for these 4 ingredient vegan Corn Tortillas.

Close up image of a spoon stirring the onions and jalapenos on olive oil in a large skillet for the Spicy Quinoa and Black Bean Vegan Enchiladas filling. Overhead image of a blender with the homemade Vegan Enchilada sauce with diced fresh tomatoes, minced garlic, tomato paste, low sodium chicken broth, chili powder, onion powder, cumin, oregano, sea salt, and black pepper.

HOW TO STORE SPICY QUINOA AND BLACK BEAN VEGAN ENCHILADAS

When I make these vegan enchiladas, I like to lots of make extras. Sometimes we eat them again the next day, or I freeze them to have on hand for the end of a busy day. If you need to store them, follow these easy tips:

  • In the fridge: Store in the refrigerator in an airtight container for 3 days.
  • In the freezer: I often make a batch of vegan enchiladas ahead of time, leaving them in a casserole dish. I cover it with foil, making sure it is well sealed. Then, I wrap it with plastic wrap and pop it in the freezer. They keep well in the freezer for up to 1 month.

HOW TO REHEAT SPICY QUINOA AND BLACK BEAN VEGAN ENCHILADAS

  • Reheating out of the fridge: If reheating these vegan enchiladas, I put them in a 350F degree oven for around 15 minutes.
  • Reheating out of the freezer: If the vegan enchiladas are frozen, I thaw them first and then reheat them the same way – 15 minutes at 350F degrees. However, when cooking from frozen, they typically take 45 minutes to an hour to heat up. I leave them covered with foil the first 30 minutes, and the remaining time, I have them uncovered.

Close up image of a spoon stirring the Spicy Quinoa and Black Bean Vegan Enchiladas filling: garlic, cumin, sea salt, cooked quinoa, the homemade Vegan Enchilada Sauce, black beans, chopped cilantro, and lime juice in a large skillet. Overhead image of the Spicy Quinoa and Black Bean Vegan Enchiladas: tortillas with the spicy quinoa and black bean enchilada filling in Homemade Vegan Enchilada Sauce in a casserole dish, ready to be placed in the oven to bake.

WHAT TO SERVE WITH SPICY QUINOA AND BLACK BEAN VEGAN ENCHILADAS

Of course, these delicious enchiladas are excellent as a meal on their own, but sometimes when I am feeding a crowd, I like to make the meal a party of Mexican goodness!

Close up image of the Spicy Quinoa and Black Bean Vegan Enchiladas: tortillas with the spicy quinoa and black bean enchilada filling and Homemade Vegan Enchilada Sauce topped with fresh cilantro, diced tomatoes and avocado, lime, and a little drizzle of non-dairy yogurt.

HEALTHY TORTILLA SUBSTITUTIONS FOR ENCHILADAS

When I make vegan enchiladas, I typically use corn tortillas in the recipe. But, there are other great tortilla recipes that can work in this dish, too. Try these:

HOW TO MAKE AN ENCHILADA RECIPE VEGAN

Enchiladas are definitely one dish that can easily be turned vegetarian or vegan. The first step is swapping the meat filling with a vegan-friendly option. I decided to fill my Spicy Quinoa and Black Bean Vegan Enchiladas with quinoa and black beans. You can also easily omit the cheese and any toppings you normally use in an enchilada dish that are not vegan, such as plain Greek yogurt.

Side angle of a casserole dish filled with the Spicy Quinoa and Black Bean Vegan Enchiladas, topped with tomatoes, jalapenos, cilantro, avocado, and vegan enchilada sauce.

HOW TO MAKE ENCHILADAS WITHOUT CHEESE

Traditional enchilada recipes call for cheese, but if you’re making vegan enchiladas, cheese is not really an option, right? You can always use vegan cheese or nutritional yeast (it resembles parmesan and gives a nice nutty flavor), but I find topping off these spicy vegan enchiladas with some fresh cilantro, diced tomatoes and avocado, lime, and a little drizzle of non-dairy yogurt an even better option. Yum!

HOW TO MAKE VEGAN ENCHILADA SAUCE

The super-easy vegan enchilada sauce I used in this recipe is not only delicious but it will take you only 10 minutes to make it. Yes, from scratch! Not only is it healthier, but it’s also quicker to prep the sauce yourself instead of running to the store to buy some.

All you need to do is cook diced fresh tomatoes with some minced garlic until the tomatoes become softened. Then, stir in the remaining ingredients and continue to cook over medium-high heat for 5 minutes until slightly thickened. Transfer this mixture to a blender or a food processor and blend until smooth. And that’s it!

Overhead image of the Spicy Quinoa and Black Bean Vegan Enchiladas, ready to eat, topped with fresh cilantro, diced tomatoes, lime wedges, and jalapeños.

MORE HEALTHY ENCHILADA RECIPES

Vegan enchiladas are absolutely flavorsome and so are many other recipes for this zesty Mexican meal. I’ve created other enchiladas dishes for every taste. Here they are:

Spicy Quinoa and Black Bean Enchiladas

4.67 from 3 votes
These Spicy Quinoa and Black Bean Vegan Enchiladas are the real deal. Not only are they clean-eating and nutritious, but they’ll also satisfy your enchilada craving with the first bite!
Spicy Quinoa and Black Bean Vegan Enchiladas
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

These Spicy Quinoa and Black Bean Vegan Enchiladas are the real deal. Not only are they clean-eating and nutritious, but they’ll also satisfy your enchilada craving with the first bite!

Categories: casserole, Clean Eating. Gluten-Free, Dairy-Free, Dinner, Easy Weeknight Dinner, Vegan
Difficulty: Easy
Keyword: vegan enchilada, vegan enchiladas, vegan enchiladas recipes
Servings: 4
Calories: 445 kcal
Author: Lacey Baier
Ingredients
For The 10 Minute Vegan Red Enchilada Sauce:
  • 2 tbsp olive oil
  • 3 large tomatoes on the vine, diced plus more for topping
  • 3 cloves garlic, minced
  • 1 1/2 cups low sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp granulated onion
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
For The Vegan Enchiladas:
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 jalapeño, seeded and diced (plus more for topping)
  • 2 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 cup quinoa, cooked
  • 1 tsp sea salt
  • 3 cups red enchilada sauce (see recipe above), divided
  • 1/2 14-oz can black beans, drained and rinsed
  • 2 tbsp fresh lime juice (approx. 1 lime), plus more for serving
  • 1/2 cup fresh cilantro, chopped, plus more for serving
  • 10-12 corn tortillas
  • avocado, for topping
  • dairy-free yogurt, for topping
Instructions
For The 10 Minute Vegan Red Enchilada Sauce:
  1.  In a large skillet, heat olive oil over medium-high heat.

  2. Add in diced fresh tomatoes and minced garlic, and stir to combine. Cook for 4-6 minutes, until the tomatoes become softened.
  3. Then, stir in the tomato paste, low sodium vegetable broth, chili powder, onion powder, cumin, oregano, sea salt, and black pepper, and continue to cook over medium-high heat for 5 minutes until slightly thickened.

  4. Transfer this mixture to a blender and blend until smooth. So set this aside while we get our vegan enchiladas ready to go.

For The Vegan Enchiladas:
  1. Start preheating your oven to 375 degrees F and grease a 9x13 casserole dish with olive oil.

  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the onions and jalapeño, and cook until the onion is softened, about 5-6 minutes.
  4. Add the garlic, cumin, sea salt, and cooked quinoa and stir to combine, cooking for about a minute until the garlic is fragrant.
  5. Add in half the enchilada sauce, black beans, chopped cilantro, and lime juice, and stir together.

  6. To make sure your tortillas don't crack, you could lightly brush the exposed tortillas with olive oil, give them a quick dip in olive oil or enchilada sauce, or heat in the microwave for about 20 seconds wrapped in a damp towel.
  7. Spoon about 1/4 cup of the spicy quinoa and black bean mixture along the center of a tortilla. Then, gently, but firmly, roll the tortilla around the filling and place into baking dish, seam-side down. Repeat with remaining tortillas.

  8. Pour the enchilada sauce over and around the enchiladas, and then add a little more of the filling over the top for some added texture.
  9. Then, place the casserole dish in the oven, uncovered, for 12-15 minutes or until the tortillas begin to turn golden and the enchilada sauce becomes a darker red.
  10. To serve, top with fresh cilantro, diced tomatoes and avocado, lime, and a little drizzle of non-dairy yogurt.

Recipe Video

Recipe Notes

If you want to make your own corn tortillas for this enchilada recipe, check out my super easy recipe for the best 4 ingredient vegan corn tortillas here!

Nutrition Facts
Spicy Quinoa and Black Bean Vegan Enchiladas
Amount Per Serving (2 enchiladas)
Calories 445 Calories from Fat 155
% Daily Value*
Fat 17.2g26%
Saturated Fat 2.9g15%
Cholesterol 4.6mg2%
Sodium 499.2mg21%
Carbohydrates 62.4g21%
Fiber 8.1g32%
Sugar 11.2g12%
Protein 10.5g21%
* Percent Daily Values are based on a 2000 calorie diet.

 This post contains affiliate links for products I use regularly and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

6 thoughts on “Spicy Quinoa and Black Bean Vegan Enchiladas

  1. 5 stars
    This recipe so delicious; a 10/10 from my daughter. Just be sure to follow the instructions as some of the ingredients for sauce appear in the enchilada list. Also, use vegetable broth, I prefer no sodium broth. We are not vegan, so we add shredded cheddar before baking.

  2. 4 stars
    Tomato paste and broth is called to be added in the sauce yet the ingredient is in the enchilada section. Very good. Be sure to add vegetable broth and not chicken broth.

  3. 5 stars
    This does look good but I might have to sneak a little cheese on top LOL. I can be a vegetarian but vegan may be a step too far for us 🙂

    I look forward to trying the Vegan enchilada sauce.

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