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!
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 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.
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:
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 ¼ 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.
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!