Quinoa and Black Bean Enchiladas
Enchilada Sauce:
- 1 (150z) can of diced tomatoes, no salt added
- 2 garlic cloves, minced
- 1T chili powder
- 1t onion powder
- 1t Italian seasoning
- salt and pepper
Put everything in the blender and blend until smooth. Taste for salt and pepper.
Quinoa and Black Bean Filling:
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup of cooked quinoa
- 1 (15oz) can of black beans, drain and rinsed
- 1/2T chili powder
- 1T olive oil
- salt and pepper
In a large saute pan heat the oil over medium-high. Add the onions to the pan and saute for 5-7 minutes until translucent. Stir in the garlic and cook for 1 minute. Stir in the spices and then the quinoa and beans. Taste for salt and pepper.
- 1 cup shredded vegan cheese, 1/2 cup for top and 1/2 cup for filling
- 8 small tortillas
Assembling:
Preheat oven to 375F.
Pour a quarter cup of enchilada sauce into the bottom of a baking dish. Take 2 tablespoons of filling and a sprinkle of cheeze, wrap and place in the baking dish; repeat 7 more times.
Top with the remaining sauce and reserved 1/2 cup of cheeze. Cover the baking dish with tin foil and bake for 10 minutes. Uncover and bake for 5 more minutes until the cheeze is melted and bubbly. Then if you want to you can turn the broiler on to high and broil for 3-4 minutes until the cheeze melts a little more and is slightly browned.
I know you are all probably wondering what cheeze did you use that melts that well and looks so ooey gooey good? It was Galaxy Nutritional Foods vegan rice block cheeze. I am really weird about vegan cheezes and sometimes have tummy issues with soy based ones but this rice cheeze was really delicious. I was shocked to see how well it melted as well as how tasty it was! I also tired the vegan cheeze slices and vegan rice cheeze slices and they were all really delicious as well. I love how the melt perfectly and they flavor is really delicious. I used the slices in quesadillas, on top of veggie burgers and for grilled cheeze (my favorite).
OMG, Lindsay, these look SO GOOD! You are doing some serious creating in your kitchen!
Interesting. I never would have thought to put quinoa in enchiladas.
that is IT … we are having enchiladas tonight !! 😀
The cheese on top was freaking me out! haha/
I tried these for supper tonight. Everyone loved them. Even the omnivore in the group. I did change one thing. I found some organic Quinoa with cilantro. I normally buy Quinoa from the bulk bin but found this and decided to try it. It was very good. I might have used a a little too much garlic, if that is even possible.
Anyway thanks for a great recipe. Makes it easy to go Vegan. Thanks!
mmm definitely adding this to my list of recipes to try! 🙂
Interesting, never tried that brand of cheese before, looks so super melty and awesome!
I think this is what’s for dinner at Wendy’s house tonight. Sounds scrumptous, and I love the versitality – could substitute any kind of beans, any kind of grain. Am going to have to try that cheese. What are the chances they have it at my local natural food store?! Putting on grocery list now.
If you want to you can turn the broiler on to high and broil for 3-4 minutes until the cheeze melts a little more and is slightly browned.
These looks so good! If I did not have so many leftovers in the fridge I’d make these! Grr.
Adding these to my menu for next week. YUM!!