Vegan Black Bean and Quinoa Enchiladas with Ranchero Sauce

Vegan black bean and quinoa enchiladas are a showstopper. Filled with plant protein, essential healthy fats, and doused in a spicy sauce, these enchiladas are a must-have for any Mexican dinner night!

 

vegan black bean and quinoa enchiladas

 

The idea for these first came on a long run. At about mile 20 of 25 my brain went into “let’s imagine all of our favorite foods that we are miles away from being able to eat right now” mode. It was awful. Especially because Mexican food immediately came to mind.

 

vegan black bean and quinoa enchiladas: post-run fuel
Post long run refueling with black bean and quinoa enchiladas

 

In my opinion, Mexican food is ideal for vegans. Beans, grains, all of the avocados that you can reasonably mash onto corn tortilla chips. What’s not to love?  I started to envision a vegan black bean and quinoa enchilada that was stuffed with roasted corn and an avocado-lime mash, all wrapped up in a corn tortilla. And then I started to imagine a spicy enchilada sauce. And limes.  ALL the limes! By the time I finished with the run, I had a sketch of what this recipe would be. Plus a giant appetite.

 

 

These enchiladas are non-vegan approved as well. Poor Jon. His sister invites him over to be a guinea pig, he gets a delicious home-cooked meal, and then leaves without doing the dishes. Such a terrible life.

 

 

 

Black bean and quinoa enchiladas are great for athletes. Both black beans and quinoa are high in protein, B-vitamins and iron. You all know my obsession with avocados because they contain healthy fat, potassium, phytonutrients and antioxidants, all essential for athletes.  Using corn tortillas also makes these vegan enchiladas gluten-free!  I’ve enjoyed these enchiladas as a pre-long run meal and post-run brunch. The great dose of plant-based protein, vitamins and minerals power my workouts or help me recover from a hard effort.

 

 

Vegan Black Bean and Quinoa Enchiladas with Ranchero Sauce

 

First, to make the sauce, heat 2 tsp of oil in a medium sauce pan.  Add the chopped onion and green pepper and cook until the onion begins to brown on the edges, about 5 minutes.

 

 

Add the cumin, chili powder, ground black pepper, and garlic. Stir for about a minute to toast the spices and coat the onions and green pepper.  Stir in the can of tomato sauce and vegetable broth.

 

vegan black bean amd corn enchiladas with ranchero sauce
Mmm spicy ranchero sauce

 

Reduce heat and let the sauce simmer for 20-25 minutes in order to thicken.  Add in the nutritional yeast and stir.  Let simmer for another 3-5 minutes.  Then remove from heat and stir in the lime juice and cilantro. Taste and adjust spices if needed.

 

To make the black bean and quinoa enchilada filling, first preheat the oven to 350ºF and thaw the corn if frozen.  In a food processor, add the onion, garlic, cumin, salt and 2 cups of black beans (or 1 can if using) Pulse 3 times to chop up the black beans.  Then, add 1/2 cup of the ranchero sauce and blend until smooth.  Pro tip: If using black beans you made from bulk, you may have to add another 1/4 cup of the sauce as they tend to be a bit drier than canned beans.

 

vegan black bean and quinoa enchiladas: making the filling

 

In a medium bowl, combine the rest of the black beans, quinoa, and corn. Add the mixture from the food processor to the bowl, plus another 1/4 cup of sauce. Mix well.

 

vegan black bean and quinoa enchiladas

 

In a separate bowl, mash the avocado and lime juice.

 

 

To assemble the enchiladas, coat the bottom of a 13×9 inch glass dish with about 1/4 cup of sauce.  Take a tortilla, add about 1/4 cup of filling mixture and about 1 1/2 TBSP of the avocado mixture and wrap.  Place seam-side down in the sauce.  Repeat with all 12 tortillas to fill the dish.

 

 

Pour the remainder of the sauce over the enchiladas. Cover the dish with tin foil and bake for 20 minutes at 350F.  Remove the tin foil, sprinkle the vegan cheese on top, and bake for another 5-8 minutes to melt the cheese. If NOT using cheese, bake for another 5 minutes.

 

 

Serve warm with extra avocados, cilantro, and/or ranchero sauce.

 

Enjoy these black bean and quinoa enchiladas as a vegan lunch, dinner, or post-run brunch.  They’re perfect for a meatless Monday entrée or Cinco de Mayo potluck!  Spicy, filling, fresh and bien sabroso, give them a try!

 

Buen Provecho,

Becca

 

 

Check out some other Mexican-themed dishes

Mexican Quinoa Salad

 

Sweet Potato Black Bean Quesadillas

 

Spicy Cheese Dip

 

Print Recipe
Black Bean and Quinoa Enchiladas with Ranchero Sauce
Black bean and quinoa enchiladas are great for athletes. Both black beans and quinoa are high in protein, B-vitamins and iron. Avocados contain healthy fat, potassium, phytonutrients and antioxidants, all essential for athletes. Using corn tortillas also makes these vegan enchiladas gluten-free! The great dose of plant-based protein, vitamins and minerals power my workouts or help me recover from a hard effort. Vegan black bean and quinoa enchiladas are a must-have for any Mexican dinner night!
vegan black bean and quinoa enchiladas
Course Main Dish
Prep Time 45 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Ranchero Sauce
  • 2 tsp grapeseed or olive oil
  • 1/2 medium yellow onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 2 tsp ground cumin
  • 1 1/2 tbsp chili powder
  • 1/4 tsp ground black pepper
  • 3 cloves garlic, minced *or sub 1 1/2 tsp ground garlic powder
  • 1 can unsalted tomato sauce
  • 1 1/2 cups vegetable broth
  • 1 tbsp nutritional yeast
  • 1 TBSP lime juice *about 1/2 of a lime
  • 1/4 cup cilantro, chopped *optional
Filling
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 3 cups cooked black beans *Or sub 2 cans black beans, drained and thoroughly rinsed
  • 1 cup fresh or frozen corn
  • 1 cup cooked quinoa
  • 1 TBSP lime juice *about 1/2 of a lime
  • 1 ripe avocado
  • 12 corn tortillas
  • 3/4 cup shredded vegan cheese *Optional
Course Main Dish
Prep Time 45 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Ranchero Sauce
  • 2 tsp grapeseed or olive oil
  • 1/2 medium yellow onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 2 tsp ground cumin
  • 1 1/2 tbsp chili powder
  • 1/4 tsp ground black pepper
  • 3 cloves garlic, minced *or sub 1 1/2 tsp ground garlic powder
  • 1 can unsalted tomato sauce
  • 1 1/2 cups vegetable broth
  • 1 tbsp nutritional yeast
  • 1 TBSP lime juice *about 1/2 of a lime
  • 1/4 cup cilantro, chopped *optional
Filling
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 3 cups cooked black beans *Or sub 2 cans black beans, drained and thoroughly rinsed
  • 1 cup fresh or frozen corn
  • 1 cup cooked quinoa
  • 1 TBSP lime juice *about 1/2 of a lime
  • 1 ripe avocado
  • 12 corn tortillas
  • 3/4 cup shredded vegan cheese *Optional
vegan black bean and quinoa enchiladas
Instructions
For the sauce
  1. In a medium saucepan, heat 2 tsp of grapeseed oil over medium heat. Add the chopped onion and pepper and cook until the onions are browned, about 5 minutes.
  2. Add the cumin, chili powder, ground black pepper, and garlic. Stir for about a minute to toast the spices and coat the onions and green pepper. Stir in the can of tomato sauce and vegetable broth.
  3. Reduce heat and let the sauce simmer for 20-25 minutes in order to thicken. Add in the nutritional yeast and stir. Let simmer for another 3-5 minutes. Then remove from heat and stir in the lime juice and cilantro. Taste and adjust spices if needed.
For the enchiladas
  1. Preheat oven to 350 F. Thaw the corn if frozen.
  2. In a food processor, add the onion, garlic, cumin, salt and 2 cups of black beans (or 1 can if using) Pulse 3 times to chop up the black beans. Add 1/2 cup of the ranchero sauce and blend until smooth. *See note
  3. In a medium bowl, combine the rest of the black beans, quinoa, and corn. Add the mixture from the food processor to the bowl, plus 1/4 cup of sauce. Mix well.
  4. In a separate bowl, mash the avocado and lime juice.
  5. Coat the bottom of a 13x9 inch glass dish with about 1/4 cup of sauce. Take a tortilla, add about 1/4 cup of filling mixture and about 1 1/2 TBSP of the avocado mixture and wrap. Place seam side down in the sauce. Repeat with all 12 tortillas to fill the dish. Pour the remainder of the sauce over the enchiladas.
  6. Cover the dish with tin foil and bake for 20 minutes at 350F. Remove the tin foil, sprinkle the vegan cheese on top, and bake for another 5-8 minutes to melt the cheese. If NOT using cheese, bake for another 5 minutes.
  7. Serve warm with extra avocados, cilantro, and/or ranchero sauce.
Recipe Notes
  • For information on how to cook beans from scratch, click here.  IF using canned black beans, make sure to drain and thoroughly rinse the beans.
  • When you mix the beans in the food processor, you may have to add an additional 1/4 cup of ranchero sauce.  Beans made from scratch may be a bit drier and firmer than canned beans.
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