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!
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:
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In a large skillet, heat olive oil over medium-high heat.
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Add in diced fresh tomatoes and minced garlic, and stir to combine. Cook for 4-6 minutes, until the tomatoes become softened.
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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.
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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:
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Start preheating your oven to 375 degrees F and grease a 9x13 casserole dish with olive oil.
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In a large skillet, heat the olive oil over medium-high heat.
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Add the onions and jalapeño, and cook until the onion is softened, about 5-6 minutes.
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Add the garlic, cumin, sea salt, and cooked quinoa and stir to combine, cooking for about a minute until the garlic is fragrant.
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Add in half the enchilada sauce, black beans, chopped cilantro, and lime juice, and stir together.
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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.
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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.
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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.
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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.
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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!