These enchiladas are what we had for dinner on Wednesday! It totally hit the spot for my once-a-week Mexican food craving. Ok, honestly, its more like once a day Mexican food craving.

I have never used quinoa as a filling for enchiladas before but since I just bought some red quinoa and wanted to put it to use, I figured it would be a great substitute for rice. It worked really well with the creamy black beans. I also tried my hand at making my own enchilada sauce by adapting this recipe I found on Add A Pinch and it worked super well! I am normally obsessed with Trader Joe’s enchilada sauce (which you should try if you haven’t), but I can honestly say this was a better home-made substitute!

I start by making the enchilada sauce. The addition of chipotle powder really gave this a unique kick.

Next, I cut up the veggies for the enchilada filling. I use onions, bell peppers, and corn.

While I am chopping, I also start cooking the quinoa.

I cook up the bean mixture, starting with my veggies and then adding refried black beans.

The filling for the enchiladas are ready!

I assemble the enchiladas and get them ready to bake.

After 20 minutes, they are bubbly and gooey and ready to devour!

Prep Time: 50 minutes   Cook Time: 20 minutes

Serves: 6 enchiladas, 1.5 cups of enchilada sauce

Ingredients

For enchilada sauce: 

• 2 tablespoons vegetable oil
• 1/4 cup all purpose flour
• 1 can of tomato sauce (16 oz)
• 1 cup vegetable broth
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1.5 tablespoons chipotle blend (if you don’t have this, use taco seasoning )
• 2 teaspoons brown sugar
• 1/2 teaspoon jalapeño sauce (because we had this, it can easily be omitted)
• Salt and pepper to taste

For enchiladas: 

• 2 tablespoons vegetable oil
• 1/2 medium onion, chopped
• 3/4 cup sweet corn (frozen or fresh)
• 4-5 assorted small multi-colored sweet bell peppers, chopped
• 1 can refried black beans (16 oz)
• 2 tablespoons taco seasoning
• Pinch of salt
• 1/2 teaspoon paprika
• 1/4 cup water
• 1/2 cup quinoa, cooked
• 1 1/2 cups mexican shredded cheese
• 1 1/2 cups enchilada sauce
• 6 tortillas

Recipe:

For enchilada sauce: 

1. Heat up the oil on medium heat in a sauce pan. Stir in flour and continue to stir until combined.
2. Add tomato sauce and vegetable broth and mix.
3. Mix in all spices and jalapeño sauce.
4. Bring the sauce to boil and then let it simmer for about 10 minutes.
5. Add water to thin out as needed.

For enchiladas: 

1. In a pan, heat up the vegetable oil (medium heat)
2. Add the onions and cook for 2-3 minutes until slightly translucent
3. Add bell peppers and onions and cook for 3-4 minutes more until browned.
4. Mix in the refried beans, water, taco seasoning, paprika and salt and cook on medium-low heat for 5-8 minutes. Set mixture aside.
5. Prepare the quinoa according to package directions.
6. Grease the baking pan and preheat oven to 350 degrees.
7. Take one tortilla and spread about a teaspoon of enchilada sauce over it.
8. Add 2 tablespoons of the bean mixture in the center, 2 teaspoons of quinoa, and a sprinkle of cheese.
9. Roll enchilada up, and place it seam side down in pan. Finish assembling all enchiladas.
10. Pour sauce over enchiladas until nicely covered. Add as much cheese as desired.
11. Bake in oven for 20 minutes, until cheese is bubbling.
12. Garnish with cilantro if you like!