Black Bean and Quinoa Enchiladas

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.

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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.

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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.

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

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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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Comments

  1. Leah says

    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?

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