Quinoa black bean enchiladas are a flavorful and protein packed classic. A whole foods comfort food recipe, gluten free and vegan.
recipe originally published January 11, 2016
Enchiladas are one of my favorite weeknight dinners. In under an hour, I can preheat the oven (my power-beast of an oven takes a bit), prep, roll, and bake, and we’re digging into a tasty classic comfort food.
While I love some of the dairy free cheese choices available, it’s more of a treat than a regular thing. So when I thought of a way to have a comforting pan of enchiladas without the cheese, and Jason said it was one of my best? I knew I had a winner.
I am pretty excited about this one, and could not wait to share it with you.
My Savory Cashew Cream Quinoa is a recipe I make often – I’ll make a double batch on the weekend and we enjoy it alone or in recipes all week long. It is flavorful on its own, and makes a great afternoon snack.
Cashew Cream Quinoa is a perfect savory ingredient for dishes like these Cashew Cream Quinoa Black Bean Enchiladas. The creamy quinoa brings the comfort food aspect without cheese – comfort foods from nothing but whole foods!
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- ½ cup dry quinoa
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1½ cups dairy free milk (I like cashew for this recipe)
- sea salt, to taste (1-2 teaspoons)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup corn kernels (2 fresh cobs, canned or frozen)
- 2 fresh Hatch chiles, roasted and diced (or canned)
- 1 recipe Green Enchilada Sauce
- 4 gluten free soft tortillas
- Preheat oven to 350 °F.
- In a fine mesh colander, rinse quinoa under running water for several minutes.
- Meanwhile, in a medium saucepan, sauté onion and garlic in olive oil until soft and translucent.
- Add cashew milk and salt and bring to a boil, watching closely so it does not boil over.
- Stir in rinsed quinoa, return to a boil. Once it boils, reduce to lowest heat, stir, and cover.
- Cook quinoa for 20 minutes without removing lid. After 20 minutes, remove lid, stir, and continue to cook uncovered for a few minutes, stirring often.
- Pour about 1/2 cup enchilada sauce into bottom of square (8 or 9 inch) baking dish, enough to cover surface completely.
- Assemble enchiladas: spoon about 1/3 cup black beans down middle of tortilla. Add 1/4 cup corn, diced Hatch chiles, about 1/3 cup Savory Cashew Cream Quinoa. Roll and place in baking dish. Repeat with remaining three tortillas.
- Pour remaining enchilada sauce over top. Using a fork or spatula, move enchiladas around so sauce coats each enchilada, and in between.
- Bake at 350 °F for 30 - 35 minutes, until enchiladas are hot throughout.
dairy, egg, soy and gluten free, vegan recipe
Serving Size:1 enchilada
Amount Per Serving: Calories: 413Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 365mgCarbohydrates: 52gFiber: 9gSugar: 2gProtein: 18g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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