Quinoa, Black Bean & Green Chili Enchiladas with Roasted Red Pepper Enchilada Sauce {gf}

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Mexican, Entree, Gluten Free


  • Corn tortillas, I used 15 of them
  • 1 cup dried quinoa
  • 2 cups roasted red pepper enchilada sauce, or sauce of your choice
  • 1 15 ounce can of black beans, drained and rinsed
  • 8.5 ounces canned corn, or frozen or fresh
  • 1/2 cup roasted green chilies, diced
  • 1 1/2 cup shredded cheese, divided, I used Monterrey jack
  • 2 tablespoons salsa, your favorite kind
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt


  1. Rinse 1 cup of dried quinoa and place it in a medium sized sauce pan with two cups of water. Bring to a boil, reduce to a simmer, and simmer for about 20 minutes, or until all the water is absorbed and quinoa is cooked through.
  2. In a large bowl, combine the warm quinoa, black beans, green chilies, corn, salsa, spices, and salt to taste. Stir in 1/2 – 1 cup of cheese, until melted.
  3. Warm the corn tortillas, in a pan or in the oven, until they are are easy to fold without breaking.
  4. Place 1 cup of enchilada sauce into the bottom of a 9×13 baking dish. Put about 1/4 – 1/3 cup of quinoa mixture into each tortilla and roll tortilla around the mixture. Place fold side down in the pan with the enchilada sauce.
  5. Once all enchiladas have been filled and added to the pan, cover them with the other 1 cup of enchilada sauce and spread out over the enchiladas. Top with about 1/2 cup of shredded cheese and place in a 350 degree F oven for about 20 minutes, until cheese is melted.


If making vegan, use dairy free cheese, or omit cheese all together, they will still taste great!