Dinner/ Recipes/ Vegetarian

Vegetarian Enchiladas with Quinoa

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.

These easy vegetarian enchiladas are stuffed with a mixture of vegetables, quinoa and beans then topped with a spicy enchilada sauce and plenty of cheese!

Welcome to 2019 team! Let’s celebrate the new year with spicy and filling vegetarian enchiladas 😍

Overhead shot of vegetarian enchiladas on a marble background

Who doesn’t love enchiladas? They’re so comforting and fillings and they’re definitely exactly what you need in January. 

I am truly dreading going back to work but a plate of vegetarian enchiladas will probably make it just about bearable. Instead of your usual meaty filling of chicken or beef I decided to try out a vegetarian filling to help lighten up everyone’s favourite comfort food and I would possible go as far as to say these are the best vegetarian enchiladas!

You’ve got your onion, pepper and garlic to start off with and then you add in your quinoa and black beans and get everything mixed up with plenty of spices and a bit of your enchilada sauce. Oh and some cheese. And then everything is rolled up in tortillas and baked with more sauce and cheese.

Side on shot of vegetarian enchiladas in a green baking dish on a mat

Overhead shot of vegetarian enchiladas on a marble background

Vegetarian Enchiladas Ingredients:

  • Vegetables: All the Mexican classics! We’ve got onion, peppers, garlic and chillies all going in to give so much flavour
  • Quinoa: The quinoa gets cooked up in the sauce which makes the whole thing so easy to make 
  • Beans: I used black beans in here but kidney beans would work just as well and they help to make the enchiladas extra filling
  • Tortillas: I used flour tortillas but you could use corn tortillas if you prefer 
  • Cheese: Cheddar was my choice but you can use any hard cheese 
  • Enchilada Sauce: You could use a store bought one if you like, I based the recipe below on this enchilada sauce recipe from Gimme Some Oven and it’s so easy and tastes so good!

Overhead shot of vegetarian enchiladas in a baking dish on a mat

Vegetarian Enchilada Recipe Instructions:

  1. Make the enchilada sauce: Heat the oil and whisk with the flour then add all the spices and slowly add stock then bring to a simmer and cook for 10 minutes.
  2. Make the filling: Heat the olive oil and cook the onions and peppers for 10 minutes until softened then add the garlic and chillies followed by the quinoa and 500ml of water and cook for 20 minutes. Add some of the sauce, the cheese and the beans.
  3. Assemble the enchiladas: Roll a few scoops of the filling into a tortilla and place into a baking dish. Repeat with the rest of the enchiladas then pour over the remaining sauce and sprinkle with a little more cheese then bake for 20 minutes.

Equipment you need to make this recipe…

Side on shot of vegetarian enchiladas in a green baking dish on a marble background with lime

Vegetarian enchilada with lime and herbs in a bowl on a marble background

Vegetarian Enchiladas Variations:

  • Add more veggies: If you want to make these a little healthier then try adding even more vegetables to these enchiladas, some spinach stirred through the quinoa would be delicious
  • Make it spicier: If you like things extra spicy then add some extra cayenne pepper to the sauce

Side on shot of vegetarian enchiladas in a green baking dish on a mat

Vegetarian enchilada in a bowl with lime and avocado

Want more? Try these vegetarian Mexican recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING VEGETARIAN ENCHILADAS WITH QUINOA?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Sweet Potato & Quinoa Salad with Sesame Dressing

Use up quinoa in this healthy and filling salad

Overhead shot of Sweet Potato and Quinoa Salad with Sesame Dressing

Chilli Paneer Tray Bake with Coriander Sauce

Whip up leftover coriander into the sauce for this paneer tray bake

Overhead shot of portion of chilli paneer tray bake on a pink plate

Overhead shot of vegetarian enchiladas on a marble background

Vegetarian Enchiladas with Quinoa

These easy vegetarian enchiladas are stuffed with a mixture of vegetables, quinoa and beans then topped with a spicy enchilada sauce and plenty of cheese!
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 628kcal
Author: Amy

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion chopped
  • 2 Peppers chopped
  • 2 cloves Garlic crushed
  • 2 Chillies chopped
  • 2 tsp Ground Cumin
  • Salt and Pepper
  • 170 g Quinoa
  • 1 400g tin Black Beans drained and rinsed
  • 8 Tortillas
  • 75 g Cheddar Cheese grated
  • Fresh Coriander to serve
  • 1 Lime to serve
  • Sour Cream to serve

To make enchilada sauce

  • 4 tbsp Vegetable Oil
  • 4 tbsp Flour
  • 1 tbsp Chilli Powder
  • 1 tsp Cayenne leave out if you don't like it spicy
  • 1 tsp Garlic crushed
  • 1 tsp Salt
  • 1 tsp Ground Cumin
  • 1 tsp Oregano
  • 1 litre Vegetable Stock

Instructions

  • Make the enchilada sauce. Heat the oil over a medium heat. Add the flour and whisk for a minute. Add the chilli powder, cayenne, garlic, salt, cumin and oregano then slowly pour in the stock whisking constantly. Simmer for 10 minutes until thickened.
  • Heat the oven to 200°C/400°F. Heat the olive oil over a medium heat and add the onion and peppers cook for 10 minutes until softened then add the garlic and chillies and cook for another couple of minutes. Add the cumin and quinoa and 500ml of water and cook for 20 minutes.
  • Add 200ml enchilada sauce, the beans and a handful of cheddar. Roll a few scoops of quinoa into a tortilla and place in a large baking dish, repeat until you've used all the ingredients. Pour over the rest of the enchilada sauce, sprinkle with the rest of the cheddar and bake for 20 minutes.
Nutrition Facts
Vegetarian Enchiladas with Quinoa
Amount Per Serving
Calories 628 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 1155mg 48%
Potassium 1030mg 29%
Total Carbohydrates 100g 33%
Dietary Fiber 16g 64%
Sugars 7g
Protein 27g 54%
Vitamin A 35.6%
Vitamin C 107.6%
Calcium 29.4%
Iron 48%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

Like the look of this recipe? Make sure you pin it for later!

Pinterest image for vegetarian enchiladas with text overlay

You Might Also Like

9 Comments

  • Reply
    Jenna
    03/01/2019 at 8:14 PM

    Mmm Mmm. I’m looking into making freezer meals for the winter and so happy I came across your vegetarian enchiladas!

  • Reply
    Katie
    03/01/2019 at 8:55 PM

    This recipe looks delicious!! I love the use of quinoa, and the sauce sounds amazing as well!

  • Reply
    Rae
    03/01/2019 at 9:37 PM

    These are some of the best looking enchiladas I have seen in a very long time! The use of quinoa is a great idea and I bet it tastes wonderful with all of those veggies.

  • Reply
    Valentina
    03/01/2019 at 11:07 PM

    Brilliant to have quinoa in an enchilada. I feel like it lends itself to this sort of dish. And so true, everyone loves a delicious enchilada! Cheers!

  • Reply
    Edyta at Eating European
    04/01/2019 at 12:43 AM

    This enchilada looks like a perfect dish to start in 2019. I love all the flavors and it is vegetarian!

  • Reply
    Taylor Kiser
    04/01/2019 at 2:12 AM

    These vegetarian enchiladas need to happen for dinner! They look so tasty!

  • Reply
    Chichi
    04/01/2019 at 2:27 AM

    These look sooo good. I love that the quinoa can cook in the dish. I love Mexican flavors.

  • Reply
    christie
    07/01/2019 at 8:28 PM

    a tablespoon of cayenne? am i reading that measurement correctly? this recipe looks delicious, but that sounds like way too much heat for me!

    • Reply
      Amy
      07/01/2019 at 9:15 PM

      Hi Christie, you’re right! So sorry about the typo, I’ve edited it to 1 tsp not tbsp! But if that’s still too spicy it’s fine to leave it out and just use the chilli powder.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.