Quinoa, black beans, vegetables, and vegan cheese are just a few of the healthy things that are in these Protein Monster Vegan Enchiladas. They are covered in a tasty enchilada sauce and baked until they are done. A healthy and filling vegan meal that can be used for any event.
Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 cup diced bell peppers any color. 1 cup diced red onion. 2 cups chopped spinach or kale. 1 cup vegan cheese shreds. 1 can 10 oz enchilada sauce. 8 small whole wheat tortillas. 1 tsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. Fresh cilantro and avocado for garnish.
Instructions: Preheat your oven to 375F 190C. In a large skillet, heat the olive oil over medium heat. Add the diced red onion and saut until translucent, about 3-4 minutes. Stir in the bell peppers and corn, and cook for another 3-4 minutes until they start to soften. Add the cooked quinoa, black beans, chopped spinach or kale, chili powder, cumin, salt, and pepper to the skillet. Cook for an additional 2-3 minutes until everything is well combined and heated through. Warm the tortillas in the microwave for about 30 seconds or in the oven for a few minutes until they're pliable. Pour about 1/4 cup of enchilada sauce into the bottom of a baking dish. Spoon the quinoa and vegetable mixture evenly onto each tortilla. Sprinkle vegan cheese on top. Roll up the tortillas and place them seam-side down in the baking dish. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with more vegan cheese if desired. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. Garnish with fresh cilantro and avocado slices before serving. Enjoy your Protein Monster Vegan Enchiladas!
Prep Time: 20 minutes
Cook Time: 25 minutes
Sasha Knock
