How do I know when the quinoa is fully cooked in this enchilada dish?

The quinoa is done when most of the liquid from the enchilada sauce and tomatoes has been absorbed and the quinoa itself is soft to the bite, typically after about 20 minutes of simmering.

Can I substitute other types of beans for the black beans in this recipe?

While black beans are specified for their flavor and texture, you could substitute pinto beans or kidney beans if preferred, ensuring they are drained and rinsed before adding.

What are some recommended toppings to serve with this Black Bean Enchilada Quinoa?

The recipe suggests serving this dish with tortilla chips for crunch, vegan sour cream for creaminess, vegan cheese, and sliced avocado to complement the rich enchilada flavors.

How should I store any leftover Black Bean Enchilada Quinoa?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish reheats well on the stovetop or in the microwave.

Is it possible to make this quinoa dish spicier?

To add more heat, you could include a pinch of cayenne pepper or a diced jalapeno with the onions and bell peppers in step 1, though the recipe does not specify this.

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Black Bean Enchilada Quinoa
[Vegan]

SN By: Sarah Nevins

Author Bio

Who says preparing vegan, gluten-free meals has to be so hard? Get back to enjoying... Read More

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A vibrant bowl of Black Bean Enchilada Quinoa, topped with creamy sliced avocado and a dollop of vegan sour cream, served alongside crunchy tortilla chips.

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Black Bean Enchilada Quinoa [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for 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)

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How to Prepare Black Bean Enchilada Quinoa [Vegan]

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).