If you're looking for a healthy and satisfying meal, look no further than these vegan black bean and quinoa enchiladas. Packed with protein and fiber, this dish is easy to make and perfect for a weeknight dinner.
Ingredients:
- 1 cup uncooked quinoa
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 cup diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup enchilada sauce
- 8-10 corn tortillas
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/2 cup vegan cheddar cheese, shredded
Instructions:
- Preheat oven to 375°F.
- Cook quinoa according to package directions and set aside.
- In a large bowl, combine black beans, corn, tomatoes, onion, and garlic.
- Add cooked quinoa and stir to combine.
- Add chili powder, cumin, paprika, and cayenne pepper and stir to combine.
- Spoon a small amount of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Warm tortillas in the microwave or on a skillet. Spoon quinoa mixture onto each tortilla, roll up, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the top of the enchiladas.
- Sprinkle shredded vegan cheddar cheese on top.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with chopped cilantro and sliced green onions before serving.
This vegan black bean and quinoa enchilada recipe is a great option for anyone looking for a healthy and delicious meal. It's easy to make and can be customized to your liking with different toppings or spices. Give it a try and see how delicious vegan cooking can be!