Cashew Cream Quinoa Black Bean Enchiladas
Recipe type: Entree
Serves: four enchiladas
dairy, egg, soy and gluten free, vegan
  • 1 recipe Savory Cashew Cream Quinoa (recipe below)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (canned, frozen, or 2 fresh cobs)
  • 2 fresh Hatch chiles, roasted and diced (or canned)
  • 1 recipe Green Enchilada Sauce
  • 4 gluten free soft tortillas
  1. Preheat oven to 350 °F.
  2. Pour about ½ cup enchilada sauce into bottom of square (8 or 9 inch) baking dish, enough to cover surface completely.
  3. 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.
  4. Pour remaining enchilada sauce over top. Using a fork or spatula, move enchiladas around so sauce coats each enchilada, and in between.
  5. Bake at 350 °F for 30 - 35 minutes, until enchiladas are hot throughout.
Recipe by spabettie at