Quinoa & Black Bean Green Enchiladas

Quinoa & Black Bean Green Enchiladas

I am a big fan of Mexican food and since ditching the dairy I have craved this hearty, home-cooked enchilada casserole. When I found a similar recipe on VegNews I just had to try it and I’ve tweaked it a bit here.

I prefer green enchilada sauce and green tomatillo salsa, but feel free to use red enchilada sauce and whatever salsa you like. You can also swap out the zucchini for butternut squash, diced portobello mushrooms, sweet potatoes, or whatever hearty fresh vegetables you have on hand.

Quinoa and black beans are excellent sources of plant-based protein, and this dish boasts a whopping 20.5g of protein per serving. This is a great meal to replenish your fuel stores after a workout and helps get your body ready for the next one!

1 green pepper, diced
1 onion, diced
1 zucchini, diced
2 cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp chili powder
sea salt and fresh ground pepper to taste
1 can black beans, rinsed and drained
1 1/2 cups cooked quinoa
1 cup green tomatillo salsa
1 small can diced green chiles
10 6-inch corn tortillas
1 15-oz can green enchilada sauce
1 avocado, sliced
1 tomato, diced
1/4 cup black olives, sliced
1/2 cup cilantro, chopped

Preheat oven to 350°

In a medium skillet over medium-high heat, sauté onion, green pepper, and zucchini until tender. Add garlic, chili powder, cumin, salt and pepper, and sauté for another 2 minutes.

In a large bowl, combine sautéed vegetables with black beans, quinoa, salsa, and green chiles.

Place 1/4-1/2 cup vegetable/bean/quinoa mixture into a tortilla and roll it up. Place tortilla in a lightly oiled 9×13 casserole dish. Repeat for remaining tortillas.

Pour green enchilada sauce over entire casserole, making sure to coat all the tortillas.

Cook for 20-25 minutes or until heated through.

Remove from oven and top with diced tomatoes, avocado slices, olives, and cilantro.

Servings: 6
Per serving: 530 calories (108 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 430mg sodium, 88.2g total carbohydrate (18.5g dietary fiber, 4.5g sugar), 20.5g protein, 11% vitamin A, 75% vitamin C, 17% calcium, 31% Iron

  • Good points: Low in saturated fat, no cholesterol, high in protein, dietary fiber, manganese, iron, and Vitamin C
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  1. How does 10 corn tortillas make 6 servings? Do we need to be mathematicians to follow your blog?

    • Hi John! Even though your comment is a bit snarky I’ll still do my best to answer. 😉

      I try to provide accurate nutritional information for every recipe I share. I estimated that most people would eat about 1.5 tortillas each, so this particular casserole would serve approximately 6. Obviously, if you only eat 1 tortilla the calories etc. would be less. I hope that helps!

  2. Thank you so much for your website. I am dipping my toes into the vegan world trying to work it all out. I love the simplicity of your recipes. The Southwestern Quinoa salad has become a staple for me every week and tonight I am trying my hand at your Quinoa & Black Bean Green Enchilada’s. Keep the recipes coming. I am a huge fan!

    • Very cool Michelle! I started this site to share delicious, easy recipes, and to (hopefully) make eating a whole-food, plant-based diet simpler! More recipes coming soon! 🙂

  3. Hi! I know you posted this years ago, but I just found this recipe and made it tonight. LOVED IT. I didn’t have the patience to roll each enchilada, so I just put a layer of enchilada sauce on the bottom, layered tortillas on the bottom and put the filling on top, topped with another layer of tortillas and covered with the sauce. YUM. Thank you!!


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