Vegetarian Black Bean and Quinoa Enchiladas

RECIPE PRINT COMMENTS
5 from 1 vote

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.

Quinoa Black Bean Enchiladas! Packed With Healthy #Plantbased Protein. | Www.delishknowledge.com

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.

Quinoa Black Bean Enchiladas! Packed With Healthy #Plantbased Protein. | Www.delishknowledge.com
Quinoa Black Bean Enchiladas! Packed With Healthy #Plantbased Protein. | Www.delishknowledge.com
Quinoablackbeanenchiladas4

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! 

Delish Knowledge

Vegetarian Black Bean and Quinoa Enchiladas

5 from 1 vote
Quinoa Black Bean Enchiladas! Packed with healthy #plantbased protein. Vegetarian with vegan option & Gluten Free
Servings: 10 enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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
  • ¼ cup chopped cilantro
  • 10 flour or corn tortillas, see separate directions for each
  • 3/4 cup Shredded Monterey Jack Cheese
  • 3 cups salsa verde

Instructions

  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • 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.
  • Assemble the enchiladas
  • Place 1 cup of the salsa verde in the bottom of a 9×13″ baking dish.
  • 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.
  • Place seam side down in the baker and repeat with remaining enchiladas.
  • 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.
  • Once all tortillas are rolled, cover with remaining sauce and cover with cheese (if using).
  • 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.
  • Remove from oven and serve immediately.

Nutrition

Serving: 1servingCalories: 238kcalCarbohydrates: 33gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 9mgSodium: 944mgPotassium: 397mgFiber: 5gSugar: 6gVitamin A: 561IUVitamin C: 9mgCalcium: 140mgIron: 3mg
Course: dinner, entree, healthy, main
Cuisine: glutenfree, Vegetarian

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13 Comments

  1. 5 stars
    These were excellent! Definitely will be making a regular appearance in our house!

    1. So glad you liked them! xo