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)
- 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.
- 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.
- Taste and season with salt if needed. Serve with a side of tortilla chips, vegan sour cream, vegan cheese and avocado (if using).