This healthy Vegan Enchilada Bowl with black beans and quinoa has all the flavors of enchiladas in an easy bowl! Perfect for a weeknight.
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There's nothing like a hot steaming plate of enchiladas being placed in front of you at a Mexican restaurant. You dive in and sigh with delight.
This is the stuff dreams are made of.
Before I started Create Mindfully, I used to think enchiladas were not only intimidating, but time consuming. Now that I have the time, I've made a few enchilada recipes.
I no longer think of them as intimidating because I am so familiar with the process. If I am lazy I make Vegan Chilaquiles, which are known as "destroyed enchiladas" where I'm from.
If you feel like I used to about making enchiladas, I've got a solution for you. I introduce to you the Vegan Enchilada Bowl.
An enchilada bowl is easier to make than enchiladas and it takes less time. It's got all the flavors of vegan enchiladas, but packaged in a bowl with quinoa instead of corn tortillas.
The rest of the ingredients are ones you'd find in black bean enchiladas: black beans, onion, red pepper, corn, and homemade enchilada sauce.
Add your favorite toppings like guacamole, vegan sour cream, or vegan cheese. I topped mine with homemade guacamole.
Another really easy recipe is my Vegan Enchilada Tortilla Pizza, which is even faster than this recipe! You might also like my Vegan Southwest Bowl, Vegan Edamame Bowl, or my Vegan Tofu Taco Salad recipe.
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❤️ Why You'll Love It
- It is easier to make than enchiladas and it is customizable.
- Made with quinoa and black beans, it's packed with protein.
- It's an easy weeknight meal.
🧾 Ingredients
- Quinoa: I used quinoa, but you could use rice or cauliflower rice instead.
- Vegetable broth: To cook the quinoa in. You could also use water.
- Onion: Adds a sweet pungent flavor. When I published this recipe I used a yellow onion, but when I updated it I only had a red onion. Either will work, as well as a white onion.
- Olive oil: To cook the veggies.
- Red bell pepper: Adds a sweet flavor. You could substitute another veggie.
- Black beans: I like black beans, but you could use pinto beans, vegan chicken, tofu, or another protein.
- Corn: Adds a sweet flavor. You could leave it out or use a different vegetable. Since publishing this recipe I found out I have a corn intolerance, so when updating it I did not include it in the photo.
Enchilada Sauce
You could also use store-bought enchilada sauce.
- Tomato sauce: Adds a tomato flavor and serves as the base for the sauce.
- Chili powder, cumin, garlic powder, onion powder, Mexican oregano: Add spices and flavor. You could also use taco seasoning.
- Vegetable broth: Thins out the sauce. I used low sodium vegetable broth because I like to control the amount of salt.
- Salt and pepper: Enhances flavors and adds flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Roasted veggies
- Sliced avocado
- Spinach, kale or other leafy greens
- Rice
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🔪 Instructions
Step 1: Combine tomato sauce and spices in a saucepan.
Step 2: Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Step 3: Toast the quinoa, if desired. Toasting gives it a nutty flavor. Add vegetable broth and bring to a boil. I used vegetable broth instead of water to impart flavor. You could use water instead.
Step 4: Reduce heat to a simmer, and cook for 15 minutes. Let sit for 5 minutes until quinoa is fluffy.
Step 5: Cook onions in olive oil until translucent.
Step 6: Add red pepper. Cook until crisp tender.
Step 7: Add corn, black beans, and some enchilada sauce. Cook a few minutes until the sauce cooks down.
💭 Tip
Make sure to thoroughly rinse the quinoa, especially if you buy it in bulk. If you buy packaged quinoa, make sure to check the label that it is rinsed. It contains saponin, which gives it a soapy or bitter taste if not rinsed.
Can I Use Store-bought Enchilada Sauce?
Sure, but this enchilada sauce literally takes 5 minutes and it is made with pantry staples.
If you tried this Vegan Enchilada Bowl Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Enchilada Bowl
Ingredients
Enchilada Sauce (or use store bought)
- 15 ounce can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano crushed in your hands before adding
- ¼ cup low sodium vegetable broth (add more liquid if desired)
- Salt and pepper
Enchilada Bowls
- 1 cup quinoa rinsed and drained
- 2 cups low sodium vegetable broth or water
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1 cup chopped red pepper
- 15 ounce can black beans drained and rinsed
- 1 cup corn
- Salt and pepper
Additional Toppings as desired
- Guacamole
- Vegan sour cream
- Shredded vegan cheese
Instructions
Enchilada Sauce
- Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Enchilada Bowl
- Heat a pan on the stovetop. Add quinoa and toast for a few minutes (optional).
- Add vegetable broth and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring frequently. Let sit for 5 minutes until the vegetable broth is absorbed and quinoa is fluffy and tender.
- Heat pan on stove. Add olive oil and onions. Cook until translucent.
- Add chopped red bell pepper and cook until slightly tender.
- Add corn, black beans and ¼ cup of enchilada sauce. Cook for several minutes so that flavors combine and sauce cooks down slightly.
- Add ¼ cup enchilada sauce to quinoa. Mix well. Assemble bowls with black bean mixture. Drizzle enchilada sauce on top of each bowl.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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