One of my new favorite vegan recipes is these delicious quinoa black bean enchiladas. Of course, I found the recipe on Pinterest (thanks to Page). With a couple of slight modifications, I made it even more delicious and also vegan!
Ingredients (my notes in italics)
- 1 cup uncooked quinoa (reduced from 1.5 cups in original recipe – I found you don’t need it all)
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red pepper, diced
- 1 zucchini, sliced and halved (my addition to the recipe)
- 2-3 roma tomatoes, diced
- 6 oz. spinach
- 4 oz. can green chiles
- 15 oz. can black beans, rinsed and drained
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. oregano
- 1 cup salsa
- 2-3 cups enchilada sauce (See recipe on the link- I made my own and it was easy and delicious!)
- 1 1/2 cups shredded cheese (I used Daiya cheddar shreds)
- 8 large whole wheat tortillas
- Preheat oven to 350.
- Add 2 cups water and quinoa to a saucepan. Bring to a boil, cover, reduce heat to low. Simmer for 15-20 minutes or until water is absorbed.
- In a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
- In a large skillet over medium heat, saute onion, red pepper, zucchini and garlic for 5 minutes.
- Add spinach and saute another couple minutes until spinach is wilted.
- Add cooked quinoa, black beans, 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 9×13 inch baking dish.
- Divide filling evenly among tortillas, roll up with ends tucked in, and place seam side down in the dish.
- Pour remaining enchilada sauce on top, sprinkle with cheese, and bake for 30 minutes.
We loved these enchiladas from the first bite! This was my first time buying non-dairy cheese. I’ve tried to adhere to the principle of whole foods since turning to a more vegan diet so I try not to buy processed foods, vegan or not. However, for this recipe I wanted to do it right the first time. I’m glad I added the cheese because it was absolutely delicious! Another thing I loved about this recipe was that the homemade sauce made a large portion so that there was enough to cover every inch of the enchiladas. Every bite was moist and delicious!
I do have to warn you that these take time – at least an hour in total. But it was worth it because I was able to get two very filling meals for two out of them. We had them for dinner and then again for a very delicious lunch. I looked forward to eating my lunch all morning that day and have added this as my go-to vegan recipe for impressing typically non-vegan eaters.
Do you have any go-to enchilada recipes you want to share? Have you ever had Daiya cheese?