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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

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
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.