This healthy Vegan Enchilada Bowl with black beans and quinoa has all the flavors of enchiladas in an easy bowl! Perfect for a weeknight.
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 Tofu Taco Salad recipe.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- 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.
- 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.
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.
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🔪 Instructions
- Quinoa: I used quinoa for this recipe, but you could use rice, or cauliflower rice.
- First, rinse and drain 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.
- 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.
- Reduce to a simmer, and cook for 15 minutes. Let sit for 5 minutes until quinoa is fluffy.
- Enchilada Sauce: Combine tomato sauce and spices. bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Other ingredients: Combine your favorites or the ones listed. I used cooked onion and chopped red pepper, black beans (spicy black beans would also be good), corn (roasted would be good as well), and homemade guacamole.
Can I Use Store-bought Enchilada Sauce?
Sure, but this enchilada sauce literally takes 5 minutes and it is made with pantry staples.
🥡 Storage
This recipe will last up to 5 days in the fridge.
📖 Variations / Additions
- Roasted veggies
- Sliced avocado
- Mushrooms
- Sweet potato
- Butternut squash
- Pumpkin
- Spinach, kale or other leafy greens
- Tomato
- Rice
- Millet
- Salsa
- Vegan cheese
- Lime juice
This enchilada bowl is a healthy hearty meal!
*Don't forget to come back and leave your feedback and star rating.
🧂 You May Need
📋 Recipe
Vegan Enchilada Bowl
Ingredients
- 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
- 1 cup corn
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)
Additional Toppings as desired
- Guacamole
- Vegan sour cream
- Shredded vegan cheese
Instructions
- 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 salt and chopped red peppers. Cook until crisp tender*.
- Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
- Add ¼ cup enchilada sauce to quinoa. Mix well. Assemble bowls with red pepper and onions, black beans, and corn. Drizzle enchilada sauce on top of each bowl.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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