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!
Servings Prep Time
4people 45minutes
Cook Time
Servings Prep Time
4people 45minutes
Cook Time
Ranchero Sauce
  • 2tsp grapeseed or olive oil
  • 1/2medium yellow onion, finely chopped
  • 1/2medium green pepper, finely chopped
  • 2tsp ground cumin
  • 1 1/2tbsp chili powder
  • 1/4tsp ground black pepper
  • 3cloves garlic, minced*or sub 1 1/2 tsp ground garlic powder
  • 1can unsalted tomato sauce
  • 1 1/2cups vegetable broth
  • 1tbsp nutritional yeast
  • 1TBSP lime juice*about 1/2 of a lime
  • 1/4cup cilantro, chopped*optional
  • 1/2 yellow onion, finely chopped
  • 2cloves garlic, minced
  • 1/2tsp ground cumin
  • 1/4 tsp sea salt
  • 3cups cooked black beans*Or sub 2 cans black beans, drained and thoroughly rinsed
  • 1cup fresh or frozen corn
  • 1cup cooked quinoa
  • 1TBSP lime juice*about 1/2 of a lime
  • 1 ripe avocado
  • 12 corn tortillas
  • 3/4cup shredded vegan cheese*Optional
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 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.
  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.

Share this:

Like this:

Like Loading...