Quinoa and Black Bean Enchiladas

VegetarianHigh-proteinMexican-inspired
Prep: 20m
Cook: 25m
Total: 45m
Medium

About this Dish

Delicious tortillas filled with quinoa and black beans, topped with spicy enchilada sauce and gooey cheese for a satisfying dinner.

Servings: 4

Ingredients

  • quinoa1cup(cooked)
  • black beans1.5cups(cooked, rinsed and drained)
  • tortillas8(softened)
  • shredded cheese1cup(divided)
  • onion1(diced)
  • green chilies1can
  • enchilada sauce1cup
  • olive oil1tablespoon

Seasonings

  • chili powder1teaspoon
  • cumin0.5teaspoon
  • salt0.5teaspoon
  • black pepper0.5teaspoon

Equipment

  • oven
  • baking dish
  • saucepan
  • mixing bowl

Steps

Step 1

Prepare the Filling

10 minHeat: Medium
  • In a saucepan, heat olive oil over medium heat.
  • Add onion and cook until soft.
  • Stir in cooked quinoa, black beans, green chilies, chili powder, cumin, salt, and pepper.
  • Mix well and remove from heat.

Checkpoints

  • Onions are soft
  • Quinoa and beans are well mixed
Step 2

Fill and Roll Tortillas

5 min
  • Preheat oven to 350°F (175°C).
  • Place a portion of the mixture into each tortilla and roll them up.
  • Place rolled tortillas seam-side down in a baking dish.

Checkpoints

  • Tortillas are rolled and placed in dish
Step 3

Add Sauce and Cheese

5 min
  • Pour enchilada sauce evenly over tortillas.
  • Sprinkle with cheese.

Checkpoints

  • Sauce and cheese added
Step 4

Bake the Enchiladas

20 minHeat: 350°F
  • Bake in preheated oven for 20 minutes or until cheese is melted and bubbly.

Checkpoints

  • Cheese is melted and bubbly

Notes

  • Serve with a dollop of sour cream.

Serving Suggestions

  • Sour cream
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