This dish is so versatile! You can wrap it up in large tortillas as burrito fillings, use it in quesadillas with a vegan-friendly cheese, put it on top of some tortilla chips to make hearty nachos or even team it up with lettuce and avocado for a filling salad.   Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins

Black Bean Enchilada Quinoa [Vegan]





  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 cup (160 g) diced white onion
  • 1 cup (150 g) diced red bell pepper
  • 1 tablespoon (9 g) minced garlic
  • 1 teaspoon ground cumin
  • 1 cup (180 g) uncooked quinoa
  • 1 (15-oz [425-g]) can black beans, drained and rinsed
  • 1 cup (165 g) fresh or frozen corn kernels
  • 1 (15-oz [425-g]) can diced tomatoes, with liquid
  • 15 oz (445 ml) enchilada sauce
  • 1/2 teaspoon sea salt, or to taste
  • Tortilla chips (optional)
  • Vegan sour cream (optional)
  • Vegan cheese (optional)
  • Sliced avocado (optional)


  1. In a large skillet or pot, warm the olive oil over medium heat. Add the onion, bell pepper, garlic and cumin. Cook for 3 to 4 minutes, or until the onion is softened.
  2. Add the quinoa, black beans, corn, tomatoes and enchilada sauce to the skillet. Bring to a simmer, cover with a lid and cook for 20 minutes, stirring every so often. It’s done when most of the liquid has been absorbed and the quinoa is soft.
  3. Taste and season with salt if needed. Serve with a side of tortilla chips, vegan sour cream, vegan cheese and avocado (if using).

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