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    Home » Recipes » Main Dishes and Small Dishes

    Modified: Mar 27, 2025 · Published: Apr 3, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Enchilada Bowl

    Jump to Recipe Pin

    This healthy Vegan Enchilada Bowl with black beans and quinoa has all the flavors of enchiladas in an easy bowl! Perfect for a weeknight.  

    Vegan Enchilada Bowl in wood bowl with napkin.

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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.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 💭 Tip
    • Can I Use Store-bought Enchilada Sauce?
    • Vegan Enchilada Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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

    Ingredients on a cutting board with labels.
    Ingredients on a cutting board with labels.
    • 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

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

    Free 5 Part Email Series to Elevate Your Vegan Cooking

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    🔪 Instructions

    Enchilada sauce ingredients in a saucepan.

    Step 1: Combine tomato sauce and spices in a saucepan.

    Enchilada sauce   ingredients in a saucepan after cooking.

    Step 2: Bring to a boil, then reduce to a simmer and cook for 5 minutes.

    Quinoa in a saucepan with vegetable broth.

    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.

    Cooked quinoa in a saucepan.

    Step 4: Reduce heat to a simmer, and cook for 15 minutes. Let sit for 5 minutes until quinoa is fluffy.

      Chopped onions in a skillet.

      Step 5: Cook onions in olive oil until translucent.

      Chopped red pepper being added to the skillet with onions.

      Step 6: Add red pepper. Cook until crisp tender.

      Bell pepper, onions, black beans, and enchilada sauce in a skillet.

      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.

      Vegan Enchilada Bowl in a wood bowl.

      Vegan Enchilada Recipes

      • Vegan Enchiladas on a plate.
        Vegan Tofu Enchiladas with Black Beans
      • Spinach, Tofu, and Pine Nut Enchiladas
        Vegan Enchiladas Verdes with Spinach and Tofu
      • Jackfruit enchiladas on a plate and in a baking dish in the background.
        Jackfruit Enchiladas

      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 in a wood bowl.
      Pin Print Add to Shopping List Go to Shopping List
      5 from 2 votes

      Vegan Enchilada Bowl

      This healthy Vegan Enchilada Bowl with black beans and quinoa has all the flavors of enchiladas in an easy bowl! Perfect for a weeknight.  
      Course Main Course
      Cuisine Mexican inspired
      Diet Gluten Free, Vegan, Vegetarian
      Prep Time 5 minutes minutes
      Cook Time 30 minutes minutes
      Total Time 35 minutes minutes
      Servings 6
      Calories 280kcal
      Author Willow Moon
      Prevent your screen from going dark

      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
      US Customary - Metric

      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

      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.
      This recipe will last up to 5 days in the fridge.

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      Nutrition

      Calories: 280kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1006mg | Potassium: 778mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1440IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 4.1mg
      SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

      *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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