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You are here: Crunchy Creamy Sweet / Recipes / Dinner

Black Beans and Quinoa Enchiladas

Published: Apr 30, 2014 · Modified: Jan 28, 2020 by Anna 2 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Black Beans and Quinoa Enchiladas - easy and healthier vegetarian version of a family favorite!

Black Beans and Quinoa Enchiladas Recipe from crunchycreamysweet.com

With Cinco de Mayo right around the corner, I am sharing today one of our favorite Mexican dishes. You will love it because it's vegetarian and healthier! Perfect family friendly dinner idea!

This version is healthier but definitely not lacking the flavors! These enchiladas are packed with Mexican spices, full of protein yet vegetarian!

Black Beans Quinoa Enchiladas Recipe from crunchycreamysweet.com

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Mexican food is hands down our favorite food. We have Mexican dishes at least twice a week. Usually, we (and by we I mean my Hubby 🙂 ) couldn't image a Mexican dish without the meat. But with the fabulous quinoa I was able to make this dish vegetarian. I secretly skipped the meat and added cooked quinoa to the filling in these enchiladas. I was very weary of my Hubby's reaction because he doesn't like when I mess with his classics. And his enchiladas is something he is proud of and loves to make. Yet he allowed me to play with his recipe. His verdict? He actually really liked this dish! He said that it has the flavors spot on and the texture is great. So high five for me!

This dish is great for busy weeknights as you can do all of the prep in the morning and bake them right before serving! During the week, I am all about quick and easy dinners.

Check out my new recipe for Instant Pot Mexican Quinoa. It's super fast and nutritious!

Quinoa enchiladas on a plate.

Black Beans and Quinoa Enchiladas

Author: Anna
Black Beans and Quinoa Enchiladas - easy and healthier vegetarian version of a family favorite!
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Course Dinner
Cuisine Mexican
Servings 4 people
Calories 471 kcal
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Ingredients
 
 

  • 10 corn tortillas
  • 1 cup dry quinoa
  • 1 can black beans drained and rinsed
  • 2 cups shredded cheese I used Mexican blend
  • ½ yellow onion chopped
  • 1 and ½ cup enchilada sauce
  • green onions chopped for garnish
  • lime wedges for garnish

Instructions
 

  • Butter a 13" x 9" dish. Set aside.
  • Preheat the oven to 375 degrees F.
  • Cook quinoa according to the directions on the package.
  • Place cooked quinoa in a large bowl.
  • Add rinsed beans and onion. (You can saute the onion before adding to the filling mixture.)
  • Add ½ of a cup of the shredded cheese to the filling mixture.
  • Stir together. Set aside.
  • In a large saucepan heat up 1 cup of vegetable or canola oil to warm (not hot!).
  • One at a time, place each tortilla in the warm oil for about 10 seconds. Place on paper towels.
  • Place the enchilada sauce in a large dish.
  • Submerge each corn tortilla in enchilada sauce and place on cutting board.
  • Place 2 tablespoons of the filling in the middle of each tortilla. Fold the sides to the center or roll up the tortilla and arrange in the prepared dish.
  • Repeat until you used up all tortillas and all of the filling.
  • Pour the remaining enchilada sauce over the arranged enchiladas.
  • Top with cheese.
  • Bake for 18 to 20 minutes or until the dish is bubbly and the cheese melted.

Notes

Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 471kcal | Carbohydrates: 58g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 384mg | Potassium: 422mg | Fiber: 7g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 359mg | Iron: 3mg
Tried this recipe?Leave a comment with rating below!

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Comments

    4.50 from 2 votes

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    Recipe Rating




  1. Debbie says

    March 06, 2020 at 10:21 pm

    4 stars
    Was looking for meatless recipes for our Friday dinners. Tried these enchiladas and they were a hit. Had a red onion instead of a yellow onion and sautéed it before adding it to the mixture and used only one cup of the cooked quinoa. The onion added a little sweetness... fresh yummy corn tortillas but I only used about 1/4 cup of oil.

    Reply
  2. Kevin says

    July 06, 2019 at 2:09 pm

    5 stars
    What a healthy way to enjoy my favorite mexican dish. Awesome!

    Reply
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Hi! I'm Anna!

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