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.
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.
Start preheating your oven to 375 degrees F and grease a 9x13 casserole dish with olive oil.
Add in half the enchilada sauce, black beans, chopped cilantro, and lime juice, and stir together.
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.
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!