This Spicy Quinoa & Black Bean Vegan Enchiladas recipe is my go-to when I want to satisfy my craving for enchiladas while still eating clean. This vegan enchiladas recipe features a super easy 10-minute Vegan Red Enchilada Sauce. So tasty and so satisfying!
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.
How to Make Enchiladas Vegan
Enchiladas are definitely one dish that can easily be turned vegetarian or vegan. It’s pretty easy to do so, too. Basically, if you want to make a vegan version of this all-time favorite, the first step is swapping the meat filling with a vegan-friendly option. I decided to fill my Spicy Vegan Enchiladas with quinoa and black beans, so they are both a quite filling and also good for you!
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? That might not even be such a bad thing, as cheese is, in general, a high-fat food, depending on the type of cheese you choose. You can always use vegan cheese, but I find topping off my 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 my Spicy Vegan Enchilada 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 one.
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!
Spicy Quinoa and Black Bean Enchiladas
- 2 tbsp olive oil
- 3 large tomatoes on the vine, diced plus more for topping
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp granulated onion
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 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
- 2 tbsp tomato paste
- 1 1/2 cups low sodium vegetable broth
- 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
In a large skillet, heat olive oil over medium-high heat.
- Add in diced fresh tomatoes and minced garlic, and stir to combine. Cook for 4-6 minutes, until the tomatoes become softened.
- Then, stir in the tomato paste, low sodium chicken 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.
Start preheating your oven to 375 degrees F and grease a 9x13 casserole dish with olive oil.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onions and jalapeño, and cook until the onion is softened, about 5-6 minutes.
- Add the garlic, cumin, sea salt, and cooked quinoa and stir to combine, cooking for about a minute until the garlic is fragrant.
Add in half the enchilada sauce, black beans, chopped cilantro, and lime juice, and stir together.
- 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.
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.
- 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.
- 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.
- To serve, top with fresh cilantro, diced tomatoes and avocado, lime, and a little drizzle of non-dairy yogurt.
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!
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