Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup fresh or frozen corn - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 6 whole wheat tortillas - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (optional) - Fresh cilantro for garnish (optional)

One-Pan Quinoa and Black Bean Enchiladas

Looking for a quick and healthy dinner option? Try these One-Pan Quinoa and Black Bean Enchiladas! This recipe is packed with protein-rich quinoa and black beans, making it perfect for plant-based diets. With a variety of customizable ingredients, you can easily adapt it to fit your taste. Simply bake for a delicious meal that’s ready in no time. Enjoy the vibrant flavors and wholesome goodness, all in one easy dish!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (with green chilies for extra spice)

1 cup corn (fresh, frozen, or canned)

1 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

8 whole wheat tortillas

1 1/2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey jack, or a blend)

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Greek yogurt or sour cream, for serving (optional)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, cover, and reduce the heat to low. Simmer for about 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

    Prepare Filling: In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes (with juices), corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir until all ingredients are well mixed.

      Assemble Enchiladas: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the enchilada sauce evenly across the bottom of a large oven-safe skillet or baking dish. Take a tortilla, fill it with about 1/3 cup of the quinoa and black bean mixture, roll it tightly, and place it seam-side down in the skillet. Repeat with the remaining tortillas.

        Add Sauce and Cheese: Once all the enchiladas are rolled and placed in the skillet, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly over the sauce.

          Bake: Cover the skillet with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

            Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with avocado slices and a dollop of Greek yogurt or sour cream, if desired.

              Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings