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Black Bean and Quinoa Enchiladas

April 3, 2013 by jessfuel 10 Comments

Black Bean and Quinoa Enchiladas

Somehow, I’m still not sick of avocados. Or Mexican food.

I pinned this recipe a while ago, but hadn’t made it since it’s vegetarian (minus the chicken stock, which could easily be replaced by veggie), and my meatatarian would probably be skeptical.

But then one night I didn’t feel like going to the supermarket, didn’t have any meat defrosted, and needed to make dinner. I had everything for these enchiladas on hand, so I decided to whip them up!

Black Bean and Quinoa Enchiladas

(adapted from Amy’s Cooking Adventures)

  • 2 tbsp extra virgin olive oil
  • 1/3 cup brown rice
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 large jalapeno, seeded and minced
  • 2/3 cup quinoa, rinsed
  • 1 tbsp tomato paste
  • 2 small tomatoes, diced
  • 1 2/3 cups chicken stock
  • 1 (15 oz) can black beans
  •  Salt & pepper, to taste
  • 2 cups shredded Mexican blend cheese
  • 8 – 10  flour tortillas
  • 1 (10 oz) can enchilada sauce
  • Cilantro, for garnish
  • Avocados, for serving
  • Sour cream, for serving

Heat the olive oil in a large pan over medium heat. Add the rice and cook 1 minute until just barely golden. Add the onion, garlic, and jalapeno and cook until soft, about 7 minutes.

BlackBeanandQuinoaEnchiladas1

Add the quinoa, tomato paste, tomatoes, and chicken stock. Mix well and season with salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer until the rice is soft and all liquid has been absorbed, about 45 minutes. Stir in the black beans.

BlackBeanandQuinoaEnchiladas2   BlackBeanandQuinoaEnchiladas3

Preheat the oven to 350 degrees. Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch pan or casserole dish.

Sprinkle some cheese down the middle of each tortilla, and top with filling mixture. Roll each tortilla tightly and place together in prepared baking dish.

BlackBeanandQuinoaEnchiladas6

Pour remaining enchilada sauce over the rolled tortillas, then sprinkle remaining cheese over the top of the enchiladas.

BlackBeanandQuinoaEnchiladas4

Bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through. Top with cilantro, avocado slices and sour cream, if desired.

Black Bean and Quinoa Enchiladas

I really loved these enchiladas! Obviously, they were a little lacking in the meat department for Nick’s taste, but he still enjoyed them. You can’t really go wrong with anything stuffed in a tortilla and covered in cheese! I had these later in the week for lunch, and they reheated really well. I don’t often repeat vegetarian recipes (or I get complaints), but some day when I am home alone I will definitely make these again.

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Filed Under: Meatless Tagged With: mexican, quinoa, vegetarian

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Comments

  1. Jess says

    April 4, 2013 at 1:08 pm

    These look amazing!!

    Reply
  2. jessfuel says

    April 4, 2013 at 1:15 pm

    YUMMMMM!!!

    Reply
  3. Asiya @ Chocolate and Chillies says

    April 5, 2013 at 4:56 pm

    I really like these types of vegetarian meals too! Love the idea of adding quinoa and making enchiladas!

    Reply
  4. madge | the vegetarian casserole queen says

    April 6, 2013 at 4:55 pm

    What a great recipe! I can’t wait to try it…pinning!

    Reply
  5. Lisa @ Sweet as Sugar cookies says

    April 8, 2013 at 7:18 pm

    All that gooey cheese and flavorful filling – yummmmy!

    Reply
  6. Leah says

    June 29, 2013 at 5:16 pm

    I added 1/2# ground beef…. Have to sneak in meat on my youngest… It was very tasty!!! Maybe you could do a pan 1/2 vegetarian, 1/2 beef?

    Reply
  7. Jai says

    April 3, 2017 at 2:34 pm

    I ran across this recipe two months ago and I must say, THIS IS a VERY flavorful dish! I ended up using a 32 oz box of chicken broth rather than what’s listed.

    My man does NOT come near BEANS at all, however he has eaten this meal plenty of times and enjoys it each and every time. This has definitely become a favorite with family and friends.

    Reply

Trackbacks

  1. Garden Vegetable Enchiladas | Flying on Jess Fuel says:
    August 3, 2013 at 7:01 pm

    […] Black Bean and Quinoa Enchiladas […]

    Reply
  2. Roasted Red Pepper and Quinoa Enchiladas | Flying on Jess Fuel says:
    March 30, 2014 at 9:00 pm

    […] enchiladas came out awesome! As I was eating them, I realized they were really similar to the Black Bean and Quinoa Enchiladas I have made before. The red peppers were definitely a welcome twist, though. This was super filling […]

    Reply
  3. Green Chile and Chard Skillet Enchiladas | Flying on Jess Fuel says:
    September 27, 2017 at 1:57 pm

    […] […]

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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