Quinoa, Black Bean & Green Chili Enchiladas Recipe

Name: Quinoa, Black Bean & Green Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Dried; 2 cups Water; 1 can Black Beans, 15 Oz. Can, Rinsed And Drained; 1/2 cups Diced Roasted Green Chilies, Canned Or Homemade; 8- 1/2 ounces, weight Canned Corn, Or Fresh Or Frozen; 2 Tablespoons Salsa, Your Favorite Kind; 1 teaspoon Paprika; 1 teaspoon Ground Cumin; 1 teaspoon Garlic Powder; Salt To Taste; 1- 1/2 cup Shredded Cheese, divided; 15 Corn Tortillas, Roughly; 2 cups Enchilada Sauce

Servings: persons

1 cup Quinoa, Dried
2 cups Water
1 can Black Beans, 15 Oz. Can, Rinsed And Drained
1/2 cups Diced Roasted Green Chilies, Canned Or Homemade
8- 1/2 ounces, weight Canned Corn, Or Fresh Or Frozen
2 Tablespoons Salsa, Your Favorite Kind
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Garlic Powder
Salt To Taste
1- 1/2 cup Shredded Cheese, divided
15 Corn Tortillas, Roughly
2 cups Enchilada Sauce

1
1.
2
Preheat oven to 350 F. Rinse the dried quinoa and place it in a medium sized saucepan with the water.
3
Bring to a boil, reduce heat to a simmer, and simmer for about 20 minutes, or until all the water is absorbed and quinoa is cooked through.
4
Remove from heat.
5
2.
6
In a large bowl, combine the warm quinoa, black beans, green chilies, corn, salsa, spices, and salt to taste.
7
Stir in 1/2 1 cup of cheese, until melted.
8
3.
9
Warm the corn tortillas, in a pan or in the oven, until they are are easy to fold without breaking.
10
4.
11
Place half of the enchilada sauce into the bottom of a 9x13 baking dish.
12
Put about 1/4 13 cup of quinoa mixture into each tortilla and roll tortilla around the mixture.
13
Place the rolled tortilla seam side down in the pan with the enchilada sauce.
14
5.
15
Once all enchiladas have been filled and added to the pan, cover them with the remaining enchilada sauce and spread it out over the enchiladas.
16
Top with about 1/2 cup of shredded cheese and place in a 350 F oven for about 20 minutes, until cheese is melted.

737

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup Quinoa, Dried, 2 cups Water, 1 can Black Beans, 15 Oz. Can, Rinsed And Drained, 1/2 cups Diced Roasted Green Chilies, Canned Or Homemade, and more.

Yes, Quinoa, Black Bean & Green Chili 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.

That's it — enjoy your meal!

Quinoa, Black Bean & Green Chili Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions