Vegetable Quinoa Enchiladas

Name: Vegetable Quinoa Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 enchiladas
Ingredients: 1 cup white quinoa; 1 yellow onion; 2-3 cloves garlic; 1 red bell pepper; 2-3 roma tomatoes; 6 oz. fresh baby spinach; 4 oz. can mild green chiles; 15 oz. can black beans; 1/2 tsp. chili powder; 1/2 tsp. ground cumin; 1 tsp. dried oregano; 1 cup salsa; 2-3 cups enchilada sauce; 1 cup vegan shredded cheese; 8 large tortillas

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
8 enchiladas
Calories
411 kcal
Course
Main Course
Cuisine
Vegan, Mexican-American Fusion, gluten-free

Vegetable Quinoa Enchiladas

Clara Sanders

Report

A vegan enchilada with nutrient-packed quinoa, black beans, and vegetables. Topped with a delicious Mexican-inspired homemade sauce!

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup white quinoa (uncooked)
1 yellow onion
2-3 cloves garlic
1 red bell pepper
2-3 roma tomatoes
6 oz. fresh baby spinach
4 oz. can mild green chiles
15 oz. can black beans
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. dried oregano
1 cup salsa
2-3 cups enchilada sauce (canned or homemade)
1 cup vegan shredded cheese (more/less to taste)
8 large tortillas (gluten-free if desired)

Add to Shopping List

Instructions

Preheat oven to 350°F (180°C).
Cook quinoa according to package directions.
Meanwhile, in a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
Dice onion and bell pepper. Mince garlic.
In a large skillet over medium heat, sauté onion, bell pepper, and garlic for 5 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method.)
Add spinach and sauté another couple minutes until spinach is wilted.
Add cooked quinoa, black beans (rinsed and drained), diced tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.
Place a small amount of enchilada sauce in the bottom of a 9x13 inch baking dish.
Divide quinoa filling evenly down the center of each tortilla. Roll up with ends tucked in, and place seam side down in the dish.
Pour remaining enchilada sauce on top, sprinkle with cheese shreds, and bake for 30 minutes.

Notes

For gluten-free: Use your favorite GF tortillas (or corn tortillas).

Nutrition Information

Show Details

Calories 411kcal (21%) Carbohydrates 69g (23%) Protein 14g (28%) Fat 9g (14%) Saturated Fat 2g (10%) Potassium 710mg (20%) Fiber 10g (40%) Sugar 10g (20%) Vitamin A 3264IU (65%) Vitamin C 36mg (40%) Calcium 157mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 8enchiladas

Amount Per Serving

Calories 411 kcal

% Daily Value*

Calories	411kcal	21%
Carbohydrates	69g	23%
Protein	14g	28%
Fat	9g	14%
Saturated Fat	2g	10%
Potassium	710mg	15%
Fiber	10g	40%
Sugar	10g	20%
Vitamin A	3264IU	65%
Vitamin C	36mg	40%
Calcium	157mg	16%
Iron	6mg	33%