Protein Packed Vegan Enchiladas
These vegan enchiladas are packed with protein and flavor. They're filled with a mixture of quinoa, black beans, and corn, then topped with a homemade enchilada sauce and baked until bubbly.
Ingredients - Serves 4
- Cilantro - A handful, chopped for garnish
- Avocado - 1, sliced for garnish
- Tortillas - 8, medium size
- Enchilada sauce - 2 cups
- Garlic - 2 cloves, minced
- Onion - 1, diced
- Red bell pepper - 1, diced
- Corn - 1 cup, frozen or fresh
- Black beans - 1 can, drained and rinsed
- Quinoa - 1 cup
Let's Get Started
- Preheat your oven to 375°F and prepare a baking dish by spreading a thin layer of enchilada sauce on the bottom.
- Cook the quinoa according to package instructions.
- In a large skillet, sauté the onion, bell pepper, and garlic until softened.
- Add the cooked quinoa, black beans, corn, and half of the enchilada sauce to the skillet. Stir to combine.
- Fill each tortilla with the quinoa mixture, roll tightly, and place seam side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas.
- Bake for 20 minutes, or until the sauce is bubbly and the edges of the tortillas are slightly crispy.
- Garnish with sliced avocado and chopped cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 10g
- Carbs: 60g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
.jpg)
