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Black Bean and Quinoa Enchiladas

This mouth watering recipe makes for an incredible substitute over their counterpart.

Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 4 servings
Calories 305 kcal
Author Kristen Helle

Ingredients

  • 2 tsp healthy oil/fat of your choice
  • 1 onion chopped fine
  • 1 red bell pepper chopped fine
  • 1 jalapeno chopped fine
  • 1 carrot shredded or chopped fine
  • 1 cup kale shredded fine (or use tender baby kale, Or, have a fresh zucchini? use that instead!)
  • 2 tsp dried ground chili powder my favorite is Ancho Chili powder
  • 1 tsp dried cumin
  • 1 tsp dried oregano
  • 2 pinches Kosher/sea salt
  • 1 1/2 cups cooked black beans some of us may grab a can of organic canned beans
  • 1 cup cooked quinoa I like to plan ahead and cook a big batch at the beginning of the week to keep on hand.
  • 1 cup fresh or frozen organic corn
  • 3-4 cloves garlic minced
  • 1 lime juiced
  • 4-8 corn tortillas – I use 4 in my family so we can have a larger portion of all of the vegetable/bean/quinoa goodness. check the ingredients to make sure they fit in with the #Unprocessed rules, or make your own.
  • About 2 cups pureed tomatoes some of us will use organic canned, others may choose to process their own. Also try this recipe for my Ranchero Sauce if you wish!
  • 1 cup shredded organic cheddar cheese optional
  • 1 cup fresh cilantro chopped

Instructions

  1. Preheat oven to 400 degrees, lightly oil a baking dish, approximately 9” x 13”. Heat a large skillet over medium high heat, add oil, swirl to coat. Add the onion, bell pepper, jalapeno, carrot, kale and seasonings. Cook, stirring occasionally until the vegetables are tender, about 8 minutes.
  2. Stir in the black beans, quinoa, corn and garlic. Lightly smash the black beans with the back of the fork or a potato smasher. Continue cooking the entire mixture, stirring occasionally, for about 5 more minutes until the ingredients get lightly golden brown. Squeeze the fresh lime juice over the mixture and stir, turn off the heat.
  3. In the bottom of the baking dish, spread a little of the pureed tomatoes or Ranchero sauce. Tear the tortillas to fit the pan. Layer the tortillas, bean mixture and sauce 2-3 times depending on the size of your pan. Top with the cheese if using.
  4. Bake for about 20 minutes. Wait about 10 minutes to cool before serving. Garnish with fresh cilantro and most of all…Enjoy!