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{This post is sponsored by Bob’s Red Mill}

Starting the week off on a healthy..ish note with these Spicy Poblano, Black Bean, and Quinoa Enchiladas.

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

I figured that starting out the week of Thanksgiving with an easy, healthy, but still cozy and satisfying dinner would probably be a good idea. I already know this week is going to be full of so much delicious and indulgent food, so having a balanced meal tonight seemed like the right thing to do. And trust me, even though there’s no pasta and no meat, these enchiladas are still a completely delicious comfort food and great to serve on a cold night (it got down into single digits here last night!).

I mean, do you see all that cheese?

I love these vegetarian, quinoa filled enchiladas. In fact, I’d take them over a meaty enchilada any day, but then I do love my carbs and my veggies.

If you guys own the HBH cookbook, then you probably know all about the quinoa tacos I have in there. Those are some of my favorite tacos ever. So many of you have made them and written to tell me how much you love them (thank you!). They are seriously the best. These enchiladas are those tacos, but in enchilada form, which I dunno? The enchilada version might be better? It’s definitely a toss-up, but I love that the enchilada version has melted cheese.

Obviously.

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

As all Monday recipes should be, these enchiladas are pretty simple to make. They take around an hour from start to finish, which I know, it’s kind of lengthy for a Monday recipe.

But hear me out.

Most of the time is spent cooking the quinoa and baking the enchiladas. The hands on time and prep work is very minimal.

AND? These enchiladas use pantry staple ingredients. Hello to ingredients like onions, garlic, beans, my favorite Bob’s Red Mill Quinoa, spices, and cheese (which are staples in my fridge anyway). I love using quinoa in place of meat in recipes calling for ground beef or chicken. Quinoa is filling and one of my favorite vegetarian proteins. Bob’s Red Mill Quinoa is always my go-to source for organic quinoa.

I feel like the only ingredient you might not have at home at this very moment are the poblano peppers. If this is the case, I highly recommend running to the store because the poblanos are what make these enchiladas SO GOOD. They’re smoky, with just a little heat (nothing too spicy at all), and loaded with such delicious flavor. You need them in your enchiladas. YOU DO.

Also? While at the store, I recommend getting some high quality cheese…and then some. What? You know the cheese is the best part. DUH.

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Have I convinced you guys yet? These enchiladas need to be tonight’s dinner, right?

Yes, yes. Of course they do!

If I was not up to my ears in food, I’d totally be making them for dinner as well, but after two full, decked out (literally), Christmas dinner shoots, and three new blog recipes all photographed and made in the last three days, I have way too much food in my house. And as if that wasn’t enough already, we are filming four new recipe videos today.

And the family and I leave tomorrow for Cleveland…

So yeah, a lot of food. So much for eating light today. Basically I’ll be trying my best to shove food off on anyone and everyone. Friends? Family? Come and get it. Or maybe I’ll just pack some of it up and bring it to Cleveland with me. I do have a lot of snacks and cookies that would travel well. Hmmm…..

Anyway, you guys should totally be making these tonight. We have a big eating week coming up, and kicking the week off with a little healthy..ish Mexican sounds just right.

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Watch the How To Video:

Spicy Poblano, Black Bean, and Quinoa Enchiladas from Half Baked Harvest on Vimeo.

Spicy Poblano, Black Bean, and Quinoa Enchiladas

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 622 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 sweet onion, diced
  • 2 poblano peppers, sliced
  • 2 cloves garlic, minced or grated
  • 2 jalapeños, seeded, plus diced
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt and pepper
  • 1 cup Bob's Red Mill Organic Quinoa
  • 3 cups red enchilada sauce, homemade or store-bought
  • 1 can (14 ounce) black beans, drained and rinsed
  • 1/2 cup fresh cilantro, chopped, plus more for serving
  • juice of 1 lime, plus lime wedges, for serving
  • 10-12 corn or flour tortillas
  • 1 cup shredded cheddar
  • 1/2 cup shredded pepper jack
  • sliced avocado, yogurt, and pomegranate arils for serving

Instructions

  • 1. Heat  the olive oil in a large skillet over high heat. When the oil shimmers, add the onions and poblano peppers. Cook, stirring occasionally until the onions are caramelized, about 10 minutes. Add the garlic and jalapeños and cook 1 minute. Stir in the cumin, salt, and quinoa and cook 2 minutes longer. Pour in 2 cups water, bring to a boil, cover and reduce the heat to low. Cook 20 minutes or until the quinoa is fluffy. Remove from the heat and stir in 1 cup enchilada sauce, the black beans, cilantro, the lime juice, and 1/2 cup cheese.
    2. Preheat the oven to 350 degrees F. Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.
    3. Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the quinoa down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the avocado, yogurt, and pomegranate arils. Eat! 

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Tomorrow, we will be chatting about those snacks I was talking about.

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

  1. 4 stars
    I had to tweak this one a bit because the poblanos I picked up packed quite a bit more punch than usual — my DH started coughing when I was slicing them!. Bwahaha! Hubby and I probably could have handled it, but the two littles would have struggled. So, I swapped out one poblano for a red pepper, omitted the jalapeño, and went with just cheddar. I also added more cheese than called for. And used the remaining broth from making enchilada sauce instead of water when cooking the quinoa.

    I was a little skeptical about the quinoa, but it worked out really well! I will definitely be making this one again! Thank you for all of your creative, flavorful, healthful recipes! I have yet to try one I dislike.

    1. Hey Jill,
      Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Thanks for sharing what you changed. Have the best week! xTieghan

  2. Hi ! searching your site for your Homemade Red Enchilada Sauce.. coming up empty? It’s been mentioned a few times .. I’ve searched through all the recipes and cannot locate .. help! I want to make many of your dishes but with your homemade sauce. Not El Paso or any other canned .. thanks!

    1. Hey Heidi,
      I have a homemade recipe located in the HBH cookbook, otherwise I like to use Siete or Frontera. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    I keep coming back to these! They check all the boxes! Only difference I would stick to after many iterations is to roast the poblanos. This is a personal preference. It’s a fantastic recipe that has given my family so many satisfying evenings. Thank you!

  4. 5 stars
    I have been looking for a vegetarian enchilada recipe and this was perfect. I made this for Sunday dinner and it was absolutely delicious! My non-vegetarian husband loved it and eagerly asked “can this be added to the rotation?” 🙂 I followed the recipe exactly (ok maybe added a bit more chili powder) but for some reason had about half the quinoa black bean mixture leftover. Totally fine because I froze it and will use next time I make them! Thanks HBH!

  5. 5 stars
    Oh my goodness!!! These are SO good. Loved the pomegranate and yogurt were such lovely complements to the dish!! My store didn’t have poblanos, so I used Anaheim… still delicious! You’re amazing ❤️

  6. 5 stars
    Yum! Made this tonight and will definitely be making again. Next time we might make these for brunch and serve with over easy eggs on top!

  7. 5 stars
    So delicious! We made it with some mexican rice and refried beans on the side and could barely finish one! There were so good and filling!

  8. 5 stars
    Great smoky flavor from the poblano chili’s and just enough heat from the jalapeños. I mixed red and green enchilada sauce since that is what I had on hand. Definitely a keeper. I had enough filling for at least 5 or 6 more.

  9. 5 stars
    Wow- this recipe is fantastic! I added chicken to it (I cut it up and added it while the jalapeños were cooking). So yummy! Thanks for another tasty and easy recipe!

  10. 5 stars
    I know this isn’t the newest recipe but for anyone wanting to do veggie enchiladas … holy moly these are GREAT!!!
    I made these last night for my boyfriend (who loves anything with meat) and his sister (vegetarian). I expected him to say “it’s okay” given it’s not his usual selection but he RAVED. And he raved again this morning about them and was excited that we have leftovers for the weekend. Hurry and put all of these ingredients on your shopping list. I’m adding these to the rotation as I cook through your new book (which is stunning btw). This is a WINNER.

  11. 5 stars
    These are absolutely amazing!! I’ve made them several times…. However, 10-12 tortillas? I use 15 (putting about 1/4 c. in each!), and then run out of space in my 9×13, and I have about 2 cups of mixture left (which is delightful just with a spoon)… So I wonder…. Do you usually make two 9×13 with this recipe? Or are you using large tortillas? I use corn 6 in. tortillas (what I use for all enchilada recipes.) Thanks! Love your stuff!!

    1. Hey Sarah! I usually use large tortillas which is why my count is only 10-12. If using 6-inch tortillas, I recommend using 20-22 and doing 2 rows of enchiladas in your baking dish! That works just as well. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  12. 5 stars
    We’ve tried almost all of it! The only thing we don’t cook often is seafood, so that section hasn’t been as heavily used. We’re trying to be more adventurous though! (I have your Cedar Plank Salmon w/ Lemon Butter on the menu for next week.) Our daughter is allergic to nuts and sesame (which is why I learned to cook,) so there’s a few recipes that we have to skip/use substitutes for, but all in all, we’re obsessed! You really have a knack for flavors, and you post such a great variety of recipes. I have learned to love cooking over the last two years, and I really look forward to checking your blog when I meal plan every week! I think our current favorites are probably the Million Dollar Spaghetti Pie (HUGE hit with visiting family,) the Cider Braised Short Ribs w/ Sage Butter Mashed Potatoes, the Cauliflower Al Pastor Tacos, or the Autumn Phyllo Pot Pies. I will definitely buy your next book! I can’t wait! 🙂

    (Sorry if this didn’t post correctly as a reply. I couldn’t get the reply form to show up on our browsers?)

    1. Hi Danna! This is so amazing to hear! Thank you so much and I hope you love the second book just as much! xTieghan

  13. 5 stars
    This recipe is amazing! I made this a few nights ago for my carnivore husband, and my cautious-about-textures toddler, and they both LOVED it! Definitely a new favorite, and you have convinced them both that quinoa is not disgusting. Thank you! 😛

    (P.S. This is my first comment on your site, but we have been following you for a while now. Love your book, and love your website. Keep up the amazing work!)

    1. I am so glad you all loved this recipe!! Thank you so much for this comment, Dana! What have you made from the book? I hope you try the next one too! xTieghan

  14. I made these last night and they were a huge hit! This is actually the 3rd recipe I’ve made of yours in the past 7 days-All were big hits!!

    1. That is so amazing! I am so glad you have loved all three and I hope you continue to love my recipes! Thank you Lisa!

    1. Yes, this freezes really well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  15. 5 stars
    I needed a vegetarian recipe for company who are vegetarian. This was perfect. My meat loving husband never noticed the lack of animal protein. And such an impressive looking dish to serve for company with the color from the pomegranate averils and avacados. And tasted delicious. Thanks for the recipe. Good one.

    1. I am sure cauliflower rice will be amazing. Great idea! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  16. 5 stars
    This is one of the best vegetarian enchilada recipes ever. We LOVED it. Even my 2 year old enjoyed it! We cut down a little on the peppers to make sure it wasn’t too spicy for him. But such great flavor! Very filling! Wonderful, wonderful recipe!

  17. This looks great – can’t wait to try it out! I love your vegetarian recipes. Do you have a enchilada sauce recipe? I can’t get storebought where I live.
    Thanks!

    1. I don’t have enchilada sauce on the blog, but I do have a recipe in my cookbook! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  18. 5 stars
    I crave these now! I’ve made them a regular part of our meatless weekday meals. They are even a hit just as they are with my carnivore husband (who always asks “where’s the meat?). They were a bit spicy for my munchkin, but she enjoys a cheesey, black bean and quinoa quesadilla with us. I serve it with a bunch of fresh cut, crispy veggies. Thanks so much for this delicious recipe!!

    1. They are fresh, green in color, and very easy to use. Just like a bell pepper, but green. Remove the seeds, slice and cook. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  19. Tieghan, I made these on Wednesday night for a friend! They were delicious and my friend told me that they looked *almost* just like your picture–such an easy recipe and I’m excited for the leftovers tonight! You do no wrong!

  20. Hey Tieghan,
    These enchiladas look really nice and I like that they’re vegetarian. 😉 Maybe you can donate some of your extra food? I’m sure some food hungry families could really benefit from any extra food you might have. 🙂 I hope your trip goes well tomorrow you have you a lovely time with your family! Stay warm and don’t forget to take care of you too!

    1. Hi Kristin! I would love to donate the extras, but many shelters do not take already prepared food unless it is packaged. I’ll look into that though, thank you!

      1. Hey Tieghan,
        Darn. I wonder if any one at your local farmers market (that has a big family or not much to spend) could benefit from the food? Or any homeless people in your area? Hopefully you can find someone who is able to accept it and can brighten their day. 🙂

  21. 5 stars
    Not only did i have everything to make this but it included many things i had to use up! I coupled this with a homemade enchilada sauce recipe from Budget Bytes blog and artichokes on the side. Superb enchiladas!

  22. This would be so perfect with all the leftover from thanksgiving and that spicy poblona, got to try it.
    Love meals like this. So good.

  23. Totally making these later this week. Yum! I’d make them tonight but I don’t have poblanos… thanks for sharing!

  24. Yum, always love a good vegetarian enchilada! I have a homemade enchilada sauce recipe but am wondering if you have one that you could link to in the recipe? Thanks!

  25. I would LOVE to try your Poblana Enchie’s, but I am lactose intolerant and that amount of cheese would kill me. I think goat cheese would totally change the flavor profile, but what do you think might be a suitable substitution for all that cheese? I am not fond of “fake” cheese.
    I’m new to your blog and absolutely love it…a fellow Coloradan! thank you for your modern, innovative recipes! I’ve requested your beautiful book for Christmas! T.Taylor

    1. I actually think goat cheese would be AMAZING!! Love this idea!! I’d go with goat cheese, I am not a fan of fake cheese. Please let me know if you have other questions. Hope you love this recipe! Also, Thanks for all the kind words!! ?

  26. Yes! I love all foods Mexican, and plant-based (with a side of cheese, because CHEESE) is even better! These look great. I prefer using freshly-cooked black beans as opposed to canned — it makes a big difference, especially in the texture. Beautiful photography, as always!