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mexicanmedium
Vegetarian Enchiladas
Packed with beans, cheese, and topped with a rich red sauce, these vegetarian enchiladas are comforting and satisfying. Perfect for meal prep and can be easily customized.
Ready in 50 minutes · serves 4 · 400 calories per serving · mexican cuisine.
50
min total
4
servings
400
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 12 unitscorn tortillas
- 1 canblack beans
- 1 cupcooked quinoa
- 1 cupcheddar cheese
- 2 cupsred enchilada sauce
- 1 tablespoonolive oil
- 1 smallonion
- 1 teaspooncumin
Instructions
- 01
Preheat the oven to 350°F (175°C).
- 02
Sauté diced onion in olive oil until translucent. Add black beans and quinoa, followed by cumin. Mix well.
- 03
Soften corn tortillas by heating them in a pan. Fill each with the bean mixture and roll them up.
- 04
Place rolled enchiladas in a baking dish, cover with enchilada sauce and sprinkle cheese on top. Bake for 20 minutes.
