When you think of comfort food, enchiladas probably come to mind. But these Enchiladas Rojas with Black Bean and Quinoa Filling take that comfort and add a nourishing twist. The earthy quinoa pairs beautifully with hearty black beans, and everything is wrapped up in soft tortillas, smothered in a smoky red chile sauce, and baked to perfection. It’s a dish that feels indulgent but is packed with wholesome ingredients.

The first time I made these, it was a weeknight, and I was craving something hearty but healthy. As the enchiladas baked, the house filled with the aroma of chiles and spices, and by the time I pulled them out of the oven, my family was already hovering in the kitchen. One bite, and we were hooked. These enchiladas have since become a staple in our home—a dish that’s as satisfying to make as it is to eat.

Whether you’re feeding a crowd or just looking for a cozy dinner for two, these enchiladas are guaranteed to please. Let’s get cooking!

These Enchiladas Rojas with Black Bean and Quinoa Filling are a delightful twist on a classic Mexican favorite. They feature a filling of protein-packed quinoa and black beans, wrapped in warm tortillas, and topped with a smoky, homemade red enchilada sauce. Baked until bubbling, they’re hearty, flavorful, and perfect for any occasion.

The recipe is simple yet impressive, combining bold spices and fresh ingredients for a restaurant-quality dish you can make at home. Whether you’re a seasoned cook or a beginner, these enchiladas are foolproof and delicious.

Exciting Story

The first time I served these enchiladas at a dinner party, I wasn’t sure how they’d be received. But as soon as my friends took their first bite, I knew I had a winner. The smoky red sauce, the creamy black beans, the nutty quinoa—it was a symphony of flavors. One friend even asked, “Can I have the recipe right now?” These enchiladas have become my go-to for gatherings, and they never fail to impress.

Why These Enchiladas Rojas with Black Bean and Quinoa Filling

What Makes It Special

• Hearty and Healthy: Packed with plant-based protein and fiber from quinoa and black beans.
• Homemade Sauce: The red chile sauce is smoky, tangy, and miles ahead of store-bought options.
• Customizable: Add your favorite veggies, cheese, or even protein for endless variations.
• Crowd-Pleaser: Perfect for potlucks, family dinners, or meal prep.

What You Need for Enchiladas Rojas with Black Bean and Quinoa Filling

For the Red Enchilada Sauce:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups vegetable broth
• 1/2 cup tomato sauce
• 1 tsp apple cider vinegar
• Salt and pepper, to taste

For the Filling:

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup diced red bell pepper
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

For the Enchiladas:

• 8-10 corn or flour tortillas
• 1 cup shredded cheese (for topping)
• Fresh cilantro, for garnish
• Sliced jalapeños (optional, for garnish)

How to Make Enchiladas Rojas with Black Bean and Quinoa Filling

1. Make the Red Enchilada Sauce: In a medium saucepan, heat olive oil over medium heat. Stir in the flour and cook for 1-2 minutes, until golden and bubbly. Add chili powder, cumin, garlic powder, and onion powder, stirring to combine. Slowly whisk in the vegetable broth and tomato sauce, ensuring there are no lumps. Simmer for 5-7 minutes, until thickened. Stir in apple cider vinegar and season with salt and pepper. Set aside.
2. Prepare the Filling: In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, shredded cheese, cumin, smoked paprika, salt, and pepper. Mix until well combined.
3. Assemble the Enchiladas: Preheat your oven to 375°F. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Warm the tortillas slightly to make them pliable. Spoon 2-3 tablespoons of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
4. Top and Bake: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered. Sprinkle with shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish with fresh cilantro and sliced jalapeños, if desired. Serve hot with a side of guacamole, sour cream, or a simple green salad.

Tips for Enchiladas Rojas with Black Bean and Quinoa Filling

• Warm tortillas in the microwave or on a skillet to prevent cracking while rolling.
• Use a blender to make the enchilada sauce ultra-smooth, if desired.
• Double the recipe and freeze half for an easy make-ahead meal.

Substitutions and Variations

• Swap quinoa for brown rice or farro.
• Add sautéed spinach, zucchini, or mushrooms to the filling for extra veggies.
• Use dairy-free cheese for a vegan version.
• Substitute flour tortillas for a softer texture or corn tortillas for a gluten-free option.

Make a Healthier Version

• Use low-sodium vegetable broth and beans to reduce sodium content.
• Skip the cheese or use a light cheese to cut calories.
• Replace some of the cheese topping with nutritional yeast for a cheesy flavor.

Closing for Enchiladas Rojas with Black Bean and Quinoa Filling

And there you have it! These Enchiladas Rojas with Black Bean and Quinoa Filling are a perfect blend of comfort and nutrition. Whether you’re serving a hungry crowd or meal-prepping for the week, this dish is sure to become a favorite. Don’t forget to share your creations and check out our other Mexican-inspired recipes. Buen provecho!

Frequently Asked Questions for Enchiladas Rojas with Black Bean and Quinoa Filling

1. Can I make these enchiladas ahead of time? Yes, assemble the enchiladas and refrigerate (unbaked) for up to 24 hours. Bake when ready to serve.
2. Can I freeze these enchiladas? Absolutely! Wrap the dish tightly with plastic wrap and foil before freezing. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
3. What can I use instead of quinoa? Brown rice, couscous, or even cauliflower rice work well as substitutes.
4. How do I prevent the tortillas from cracking? Warm them slightly in the microwave or on a skillet before rolling.
5. Can I make this dish vegan? Yes! Use vegan cheese or omit it entirely. The enchilada sauce and filling are already vegan.
6. What sides pair well with this dish? Serve with guacamole, Mexican rice, a simple green salad, or roasted vegetables.
7. How do I store leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
8. Can I use store-bought enchilada sauce? Yes, but homemade sauce has a fresher, richer flavor.
9. What protein can I add? Shredded chicken, ground beef, or tofu can be added to the filling for extra protein.
10. Can I make these gluten-free? Yes, use certified gluten-free tortillas and ensure all other ingredients are gluten-free.
11. What’s the best way to reheat enchiladas? Cover with foil and bake in the oven at 350°F until heated through, or microwave individual portions.
12. How spicy are these enchiladas? The spice level is mild. Add diced jalapeños or extra chili powder for more heat.