Vegetarian Black Bean and Quinoa Enchiladas

this Recipe

Now that I am officially 100% a midwestern wife, I think it’s time I got on the casserole train.

I will never forget the first time I went home to meet BL’s family and was greeted with an assortment of heartland treats: funeral casserole, tator tot hot dish, and cheese curds as squeaky as a new pair of white tennis shoes. I stuffed my face for three consecutive days, feasting on retro goodies and wondering how I had made it 22 years on this earth without ever knowing what a hot dish was.

I came back after that trip and tried numerous times to remake BL’s childhood favorites- and failed miserably. So, back on the shelf the recipes went with a dedication to enjoy those types of foods how they should be enjoyed- surrounded by family, on a freezing winter day, in a small Wisconsin town.

Now that we are Missourians (!?) I’m bringing back to my kitchen a slew of one pot dishes that I can make ahead of time, stick in the fridge/freezer, then pop in the oven whenever we need a warm, hearty dish. I have a feeling this is going to be the story of my winter. 

Are enchiladas a casserole? Yes, no, maybe so? To the California girl that still lives in me, they are. They fit the bill. Make a sauce, fill, top with cheese, bake until bubbly. Since that’s how every hot dish I’ve ever had begins and ends, I’m going for it.

You are welcome to make your own Salsa Verde for these. I had all the intentions of doing so but when I couldn’t find tomatillos at the second store I ventured to, I turned to the canned stuff.

I love enchiladas super saucy, dry, flaky tortillas need not apply. I want them almost soupy, dripping with sauce and cheese as I spoon them from the dish onto my plate. Here’s the thing, it’s hard to get corn tortillas deliciously wet and sloppy.

The first go around, I made them with corn to keep these 100% GF for my friends who swing that way. They were really good, but they lacked the soft, chewy bite that I preferred when I made these with flour tortillas. While you can’t go wrong either way, I want to steer you towards the flour ones. Pillowy soft enchiladas? Yes, please.

You know how this story ends: make the quinoa and black bean filling, roll in tortilla of choice, top with more sauce & cheese. It’s how you casser-roll.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Vegetarian Black Bean and Quinoa Enchiladas

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 enchiladas 1x
• Category: dinner, main, entree, healthy
• Cuisine: glutenfree, vegetarian

Description

Quinoa Black Bean Enchiladas! Packed with healthy #plantbased protein. Vegetarian with vegan option & Gluten Free

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 enchiladas 1x
• Category: dinner, main, entree, healthy
• Cuisine: glutenfree, vegetarian

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 enchiladas 1x
• Category: dinner, main, entree, healthy
• Cuisine: glutenfree, vegetarian

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Ingredients

• 1/3 cup red quinoa
• 1 teaspoon oil
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 15 oz. can black beans, drained and rinsed
• 2 limes, juiced
• 1/4 cup chopped cilantro
• 10 flour or corn tortillas (see separate directions for each)
• 3/4 cup Shredded Monterey Jack Cheese
• 3 cups salsa verde

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Instructions

1. Preheat oven to 350 degrees F.
2. Place 1/3 cup quinoa with 2/3 cup water in a small saucepan and bring to a boil. Reduce heat to a simmer, cover and let cook for 12 minutes until water is absorbed. Remove from heat and stand 2-3 minutes then fluff with a fork.
3. In a large skillet, heat 1 teaspoon oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add in minced garlic cloves, cumin, black beans and quinoa. Cook for 2-3 minutes until warm.
4. Stir in the lime juice and cilantro and remove from heat. Season to taste with salt/pepper. Maybe a pinch of cayenne pepper if you want it a little more spicy.
5. Assemble the enchiladas
6. Place 1 cup of the salsa verde in the bottom of a 9×13″ baking dish.
7. If using corn tortillas, place 1 cup of the salsa verde in a shallow bowl. Dip the corn tortilla in the salsa, removing any excess and place on a cutting board. Fill with 1 scoop of quinoa and black bean filling and roll tightly.
8. Place seam side down in the baker and repeat with remaining enchiladas.
9. If using flour tortillas, place plain tortilla on a baking sheet and fill with 1 scoop of quinoa and black bean filling. Roll tightly and place seam side down into the baker. Repeat with remaining tortillas.
10. Once all tortillas are rolled, cover with remaining sauce and cover with cheese (if using).
11. Cover with foil and place in the oven for 15 minutes. Remove foil and cook uncovered for 8-10 minutes until cheese is bubbly and hot.
12. Remove from oven and serve immediately.

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