Vegan Spinach and Quinoa Enchiladas - BigOven 217811

Vegan Spinach and Quinoa Enchiladas

Ready in 45 minutes
11 review(s) averaging 4.6. 91% would make again

Top-ranked recipe named "Vegan Spinach and Quinoa Enchiladas"

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Vegan recipe for enchiladas.

"We have adopted Meatless Mondays in our house and I am always on the hunt for recipes that will delight our usual meat-eaters. This is one of those recipes. While I made quite a few substitutions - I used whole wheat tortillas, packaged enchilada sauce and a pre-packaged grain mix (TastyBite Zany Multigrain) - the meal was in the spirit of the original recipe. The result was a super hearty, satisfying tray of good-for-you-but-you-can't-tell goodness."

- LoraP

Ingredients

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1 Tablespoons Olive oil
1 Red onion; Finely chopped
2 Garlic cloves; Finely chopped
1 Red pepper; Chopped
2 Roma Tomatoes; Chopped
1 Cups Quinoa; Uncooked
1 Package Spinach; Trimmed and chopped
4 Ounces Green Chiles
15 Ounces Black beans; Preferably low sodium
1/2 Teaspoon Chili powder
1/2 Teaspoon Ground cumin
1 Teaspoon Dried oregano
1 Cup Picante sauce
Salt; To taste
Freshly ground pepper; To taste
4 Tortillas
2 Cups Red enchilada sauce; (I like spicy!)
1 1/2 Cups Mozzarella and cheddar Daiya cheese; or vegan cheese of your choice

Original recipe makes 8 Servings

Servings  

Preparation

1. Preheat oven to 350 degrees F

2. In a 2 quart pot, bring 1.5 quarts of water to a boil and put the quinoa in. Cook until the quinoa is soft and translucent.

3. In a small pot, heat up the enchilada sauce. Mix the Daiya cheese and stir until cheese has melted.

4. Heat oil in a large skillet over medium heat. Cook onion, red pepper and garlic, stirring often for 3-5 minutes.

5. Add spinach and cook, stirring often, until spinach is wilted.

6. Add quinoa, black beans, tomatoes, spices, green chiles, oregano and picante sauce and cook, stirring often, until mixture is hot.

7. Season with salt and pepper to taste.

8. Divide filling among the tortillas, wrapping them into little burritos.

9. Pour 1/3 of the enchilada/cheese sauce into the bottom of the prepared baking dish.

10. Place burritos into the baking dish, side by side, seam side down. Pour remaining enchilada sauce over top.

11. Sprinkle with some vegan cheese (if desired) and bake for 25-30 minutes or until the sauce is bubbly and cheese is melted.

Credits

Added on Award Medal
Verified by twojocks

Delicious Meatless Family Meal photo by LoraP LoraP

Calories Per Serving: 490 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awesome Sauce! Used hot rotel for the tomatoes and jalapenos to add some spice
Henry2739 6 months ago
Aimeelady 10 months ago
Had so much filling I ended up with one to freeze! Added extra garlic, and cheated with regular cheddar, the whole family loved it.
Bobette37 10 months ago
Awesome!. Even my meat loving husband liked them a lot! :-)
twojocks 1 year ago
This was quite tasty but seemed to be missing something in my opinion. If I were to make it again - I'd simply serve it with lettuce and avocado/guacamole. Also my wife commented that she'd like to use the smaller 6-inch tortillas so you get more tortilla in each bite. We really liked this - these small additions will make this a regular in our household
ajwaka 2 years ago
Great recipe! Always looking for new yummy Vegan meals
Steph323 2 years ago
Amazing enchiladas! I've recently adopted a whole food, plant-based approach to eating which my family sometimes laments at dinner time... but everyone loved these enchiladas! I'll be making these regularly, especially since the recipe makes too much filling, which serves nicely as a tex-mex quinoa salad for my lunch the next day. :) Thanks for sharing.
jenpalombi 2 years ago
We have adopted Meatless Mondays in our house and I am always on the hunt for recipes that will delight our usual meat-eaters. This is one of those recipes. While I made quite a few substitutions - I used whole wheat tortillas, packaged enchilada sauce and a pre-packaged grain mix (TastyBite Zany Multigrain) - the meal was in the spirit of the original recipe. The result was a super hearty, satisfying tray of good-for-you-but-you-can't-tell goodness.
LoraP 2 years ago
So okay I used regular Tillamook and Kraft cheeses, but it was so good. I mixed cheddar and pepper jack cheese to make this. It was so much better than I thought it would turn out to be.
cooksalot1995 2 years ago
Loved the flavor of these added sliced black olives and used Daiya brand vegan pepper jack cheese.
MamaItaliana12 2 years ago
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