Go Back
- 1 cup quinoa - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 8 corn tortillas - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or vegan cheese, if preferred) - Fresh cilantro for garnish (optional)

One-Pan Quinoa and Black Bean Enchiladas

Discover the vibrant flavors of Mexican cuisine with this easy Mexican Fiesta Enchiladas recipe! Packed with nutritious ingredients like quinoa, black beans, and fresh veggies, these enchiladas are perfect for any meal. Whether you're hosting a festive gathering or enjoying a family dinner, this dish is sure to impress. Learn how to create delicious, satisfying enchiladas that everyone will love, and embrace the richness of Mexican culture right at home.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn (choose from fresh, frozen, or canned)

1 cup diced tomatoes (either canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly cracked black pepper, to taste

8 small corn or flour tortillas

1 cup enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes or until the quinoa has absorbed all the liquid and is fluffy. Once done, remove from heat and let it sit, covered, for an additional 5 minutes before fluffing the quinoa with a fork.

    Prepare the Filling: In a large mixing bowl, combine the cooked quinoa, rinsed black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, and season with salt and pepper to taste. Stir well until all ingredients are thoroughly mixed and evenly coated in spices.

      Sauté the Tortillas: Preheat your oven to 375°F (190°C). Heat a large skillet over medium heat. Lightly warm each tortilla for about 30 seconds on each side until they are soft and pliable. This will make them easier to roll without tearing.

        Fill the Tortillas: On a clean work surface, place a warm tortilla and spoon approximately 1/4 cup of the quinoa filling into the center. Tightly roll the tortilla, folding in the sides as you go, and place it seam-side down in a greased 9x13-inch baking dish. Repeat this filling and rolling process with the remaining tortillas.

          Add Sauce and Cheese: Once all the enchiladas are arranged in the baking dish, pour the enchilada sauce evenly over the top, ensuring all tortillas are covered. Finally, sprinkle the shredded cheese generously over the sauce.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Serve: Once baked, take the dish out of the oven and allow it to cool for a few minutes. Garnish the enchiladas with freshly chopped cilantro and serve alongside lime wedges for a zesty finish.

                Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4-6

                  - Presentation Tips: For an extra touch, serve the enchiladas on a colorful platter, sprinkle with additional cilantro, and arrange lime wedges artistically around the dish for an appetizing display. Enjoy!