Name: Quinoa Black Bean Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 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

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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Yield: 4 enchiladas

Quinoa Black Bean Enchiladas

A whole food comfort food dinner everyone loves. Warm and satisfying, this is a perfect winter meal.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

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

Instructions

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 ½ cup enchilada sauce into bottom of square (8 or 9 inch) baking dish, enough to cover surface completely.
Assemble enchiladas: spoon about ⅓ cup black beans down middle of tortilla. Add ¼ cup corn, diced Hatch chiles, about ⅓ 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.

Notes

dairy, egg, soy and gluten free, vegan recipe

Nutrition Information:

Yield:

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.

about Kristina:

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...

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Comments

Erin L says

January 12, 2016 at 9:23 pm

Thank you SO much for some dairy-free awesomeness. And resources!! It has been hardest to get rid of the dairy (hubby has soy-wheat- and dairy allergies). This is such a nice change. Thank you!!!

- Kristina Sloggett says
  
  January 13, 2016 at 9:09 am
  
  you are so very welcome, Erin! please do reach out with questions or recipe wants!
  
Sophia @Veggies Don't Bite says

January 12, 2016 at 8:13 pm

And here are those enchiladas I was looking for! They look delicious! Love the green sauce, it's fun to mix it up! And I love love love Mexican food, I can probably eat it daily. I mean, what really doesn't go in a taco?

- Kristina Sloggett says
  
  January 13, 2016 at 9:10 am
  
  I just love the green sauce so much - that I rarely make a red enchilada! I could eat Mexican all the time too... EVERYTHING goes in a taco!
  
Stacey @ Stacey homemaker says

January 12, 2016 at 6:08 pm

I'm drooling right now, this looks delicious! I love the cashew cream quinoa -- you could use it in so many different recipes!! Pinned!!

- Kristina Sloggett says
  
  January 13, 2016 at 9:12 am
  
  thank you Stacey! and yep - we LOVE this quinoa - so simple, but flavorful enough on its own. I use it in a lot!
  
Kim Beaulieu says

January 12, 2016 at 5:55 pm

This looks like perfection to me. Nothing better than enchiladas for dinner. Or lunch. Or snacking. Totally digging this recipe. I don't know why, but I've never bought canned hatch chiles. That's sort of genius for places like here where things can be hard to find.

- Kristina Sloggett says
  
  January 13, 2016 at 9:15 am
  
  I prefer the fresh Hatch chile, and love to roast them over the gas stove - but they are here for such a short time in the summer! I buy a boatload, roast them all, and freeze in batches about the size of a can, ha!
  
  and thanks - we LOVE this recipe. we could eat Mexican food every day.
  
Kathy Hester says

January 12, 2016 at 2:14 pm

Those look so rich and delicious. I can't wait to try them out on Cheryl!

- Kristina Sloggett says
  
  January 13, 2016 at 9:15 am
  
  oh I hope you do, Kathy - we loved them and I honestly cannot wait to make them again!
  
Jenn says

January 12, 2016 at 2:08 pm

Woah! I am totally craving these right now! They look so creamy and delicious! I am definitely making these!!

- Kristina Sloggett says
  
  January 13, 2016 at 9:15 am
  
  they really are... SO good. thanks Jenn! XO
  
Laura @ Sprint 2 the Table says

January 12, 2016 at 9:49 am

I could eat Mexican food all day, every day. No joke. AND even Vegas has admitted to liking cashew cream. We're going to need this. Can we just all start a commune and share cooking (and drink-making) duties?

- Kristina Sloggett says
  
  January 13, 2016 at 9:16 am
  
  how can you NOT love the cashew cream!? I love this commune idea. a lot.
  
Alisa @ Go Dairy Free says

January 12, 2016 at 8:58 am

Unbelievable Kristina, simply unbelievable! Shared up a storm 🙂

- Kristina Sloggett says
  
  January 13, 2016 at 9:16 am
  
  thank you Alisa!
  
Kristen @ A Mind Full Mom says

January 12, 2016 at 5:06 am

You said Mexican, and I came running. These look great.

- Kristina Sloggett says
  
  January 13, 2016 at 9:16 am
  
  hee! 😉
  
Kacey @ The Cookie Writer says

January 12, 2016 at 5:02 am

I crave enchiladas all the time!! These ones sound so good, and what I like most is that they are definitely something I have never had before!

- Kristina Sloggett says
  
  January 13, 2016 at 9:17 am
  
  awesome Kacey - a new thing! I am always craving enchiladas, I really could eat them far more often than we do 😉

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