I never thought that enchiladas would be so easy to make and to make vegan that James likes as well. This is my second recipe for enchiladas and they are some of his favorite recipes. Maybe I should just stick to different enchiladas?! I thought it would be hard since enchiladas are known for being gooey and cheesy. Gooey, I can do. Cheesy – I was doubtful, but still wanted to try. So far so good!
These came out better than expected. Tasting everything individually made me wonder how it was all going to work together. The red sauce tasted like it had too much chili powder, the filling ended up tasting salty, and then cheese sauce tasted like red bell pepper only. But I made them anyway because I had already put the work into it, why not finish it.
I’m glad I did because together, it all balanced out, and it all tasted wonderful! And even better, other than the vegetable oil, it’s whole food and plant based. Even better! And James loved it – Yes!
These enchiladas go well with some of my other recipes. Check them out!
Red Enchiladas with Black Beans and Quinoa
IngredientsRed Enchilada Sauce
- 3 Tbsp. vegetable or canola oil
- 3 Tbsp. all-purpose or gluten-free flour
- 6 Tbsp. chili powder
- 3/4 tsp. garlic powder
- 3/4 tsp. salt
- 3/4 tsp. cumin
- 3/4 tsp. oregano
- 3 cups chicken or vegetable stock
- 1/2 c uncooked black quinoa
- 1 c vegetable broth
- 1 6oz. can diced green chilis
- 2 15oz. cans black beans
- 1 15oz. can diced tomatoes, undrained
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1/4 c red enchiladas sauce (above)
- Salt to taste
- ½ cup coconut cream
- 1 cup medium chunky salsa
- 1/2 small red bell pepper, seeded and chopped
- 4 tbsp nutritional yeast
- ½ tsp turmeric (optional but recommended for color)
- 1 tbsp miso
- 2 tbsp tapioca powder
- 12-14 whole wheat tortillas
- Make the red enchilada sauce. Warm up the oil in a sauce pan, once it starts to bubble add in the flour and mix together. Once combined, add in all spices. Let it form a dry paste and toast the spice for a minute. Add in the vegetable broth and whisk until combine. Let simmer for a few minutes and then turn off heat, or keep it on a low simmer until you are done making the enchiladas.
- Make the filling. Make your quinoa. In a small sauce pan combine the quinoa and vegetable broth. Bring to a boil, reduce to simmer. Once the quinoa has absorbed all the liquid, about 10-15 minutes from boiling, then remove from heat. Add to a medium skillet. Add in the rest of the ingredients and then mash slightly together with a potato masher or the back of a large spoon. Turn off heat and set aside.
- Make the enchiladas. In a 9×13 pan, spoon out a small amount of the red sauce and lightly coat the bottom. Take a tortilla, spoon out about 2-3 tbsp of filling depending on the size of your tortilla, roll, and add to the pan. Fill the pan tight with the rolled enchiladas. Spoon the red sauce over top, just enough to make sure that every exposed part of the tortillas is wet. There will be some red sauce left over, keep on the side.
- Preheat the oven to 350 degrees. Make your cheese sauce. Blend together all ingredients. Pour into a small sauce pan and heat until right before boiling. It should have a cheese sauce consistency. Remove from heat, pour the whole thing and cover the enchiladas. Drizzle a small amount of red sauce on top if desired.
- Cook uncovered for about 20-25 minutes. Let cool for about 5 minutes before serving.
- Add more red enchilada sauce if desired.
- Serve and enjoy!