Black Bean And Quinoa Enchiladas Recipe

Name: Black Bean And Quinoa Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce Ingredients; 2 tablespoons neutral-flavored oil; 2 tablespoons flour (I used oat flour, but others would work); 2 tablespoons chili powder; 2 cups water; 1/4 cup tomato paste; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon red pepper flakes (or to taste); 1 teaspoon salt; Enchilada Ingredients; 6-7 small corn tortillas; 2 cups cooked black beans; 1 avocado, diced; 1/4 cup diced red onion; 2/3 cup cooked quinoa; 1 medium carrot, finely shredded; 1/4 cup chopped cilantro; 2 tablespoons lime juice; 1/4 cup chopped red onion (optional); 2 garlic cloves, crushed or put through a press; 1/2 teaspoon salt (heaping)

Servings: persons

Sauce Ingredients
2 tablespoons neutral-flavored oil
2 tablespoons flour (I used oat flour, but others would work)
2 tablespoons chili powder
2 cups water
1/4 cup tomato paste
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon salt
Enchilada Ingredients
6-7 small corn tortillas
2 cups cooked black beans
1 avocado, diced
1/4 cup diced red onion
2/3 cup cooked quinoa
1 medium carrot, finely shredded
1/4 cup chopped cilantro
2 tablespoons lime juice
1/4 cup chopped red onion (optional)
2 garlic cloves, crushed or put through a press
1/2 teaspoon salt (heaping)

1
(Preheat the oven to 350F.) In a small saucepan over medium heat, combine the flour, oil, and chili powder. Whisk together and let it bubble for a minute or 2.
2
Whisk in the water, and add the rest of the sauce ingredients. Let the mixture come to a gentle simmer (it will thicken at this point) and then turn off the heat.
3
In a mixing bowl, combine all filling ingredients (except the tortillas) and mix well. Adjust the seasoning to taste.
4
Fill each tortilla with filling, fold the tortilla, and place it seam side down in a greased casserole dish. Once all the filling has been used up, pour the sauce over the enchiladas.
5
Bake until the sauce is bubbly and browned around the edges, around 30 minutes. Top with any toppings you like.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sauce Ingredients, 2 tablespoons neutral-flavored oil, 2 tablespoons flour (I used oat flour, but others would work), 2 tablespoons chili powder, and more.

Yes, Black Bean And Quinoa Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Quinoa Enchiladas

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