Filled with sautéed vegetables, black beans, and quinoa, these enchiladas are a healthy version of a Mexican restaurant favorite.
Makes 10 enchiladas
What you need:
1 green bell pepper, sliced
1 small onion, sliced
1 zucchini, sliced
4 garlic cloves, minced
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1-1/2 cups black beans
1-1/2 cups cooked quinoa
1 cup salsa
1/2 cup diced green chiles
10 6-inch tortillas
1 20-ounce jar red enchilada sauce
1 avocado, halved and sliced
1/2 cup chopped fresh cilantro
What you do:
1. Preheat oven to 350 degrees. In a medium saucepan over medium heat, sauté bell pepper, onion, and zucchini until tender. Add garlic, cumin, chili powder, salt, and pepper.
2. In a large bowl, combine beans, quinoa, salsa, and green chilies. Place 1/4 cup vegetables and bean mixture in center of a tortilla. Roll tortilla and place into large casserole dish. Repeat for remaining tortillas. Pour enchilada sauce on top of enchiladas. Bake for 20 to 25 minutes, until heated through.
3. Before serving, top enchiladas with sliced avocado and cilantro. Serve warm with Vegan Nacho Cheese.
Click here to watch Katherine Lawrence make this dish on VegNews TV.
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