Veggie Enchiladas with Quinoa and Black Beans
These veggie enchiladas with quinoa and black beans make a hearty vegetarian main meal. They're loaded with quinoa, spinach, black beans, spices, and topped with an easy homemade enchilada sauce. ♡
Equipment
- large stovetop pan
- 11 x 13 inch baking dish
Ingredients
Veggie Enchiladas
- 6 large flour tortillas (whole wheat, white or gluten free) 10'' diameter
- 1 cup dry uncooked quinoa (rinsed) I use tri-color, but white or red quinoa works too
- 4 cups water
- olive oil as needed
- 1 medium yellow onion finely diced
- 2 large garlic cloves minced
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 can of black beans (540ml) drained and rinsed - sub: kidney beans
- 4 cups washed baby spinach sub: chopped fresh kale
- 2 cups cheddar cheese 1 cup add to the quinoa filling, 1 cup reserved to top the filled enchiladas
- 1/4 cup enchilada sauce plus more for topping (see below)
Easy Enchilada Sauce
- 1 small can tomato paste (156 ml)
- 1 1/2 cups chicken broth
- 2 tbsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
Optional Garnishes
- sour cream
- green onions finely chopped
- fresh cilantro
- guacomole
- salsa
- enchilada sauce
Instructions
Easy Enchilada Sauce
- In a small stovetop pot whisk together tomato paste, chicken broth, spices and salt. Bring to a gentle boil over medium heat and then let simmer for 5 minutes.
- Remove from heat and set aside.
Veggie Enchiladas
- Make the enchilada sauce and set aside.
- PREP: Preheat the oven to 350 degrees. Lightly grease a large 11 x 13-inch casserole dish with olive oil and set aside. Spread out six large whole wheat tortillas (10'' diameter -- there is some discrepancy in terms of the size of large tortillas between brands). Prep the garnishes (wash cilantro, chop green onions, spoon sour cream into a serving bowl, slice lime wedges, and make guacamole).
- THE FILLING: In a large stove-top pan over medium heat, add olive oil, followed by the diced onion and minced garlic. Stir around for a couple of minutes, until translucent and almost browning. Toss in your rinsed quinoa (rinsing is key -- it removes the quinoa's bitter coating), add the spices and toast in the pan for a minute or so. Add in the water and bring to a gentle boil. Allow the quinoa to cook, undisturbed until all the water has been absorbed and the quinoa is tender between 15-20 minutes. *If all the water is absorbed and your quinoa is still too crunchy add an additional cup of water and boil it off.*
- Next, stir a 1/4 cup of the enchilada sauce into the quinoa, plus a cup of cheddar. Stir in the black beans and spinach until combined. *The spinach will reduce down as it's incorporated.*
- Spread a tablespoon of the enchilada sauce on each tortilla (right down the center and spoon the quinoa filling over top. Now, tuck in, and roll. Place in the casserole dish, drizzling additional enchilada sauce over top and sprinkle the remaining cheddar. Bake for 25-30 minutes. Serve with all of your fav garnishes.