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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.
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.
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.
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.
Watch the How To Video:
Spicy Poblano, Black Bean, and Quinoa Enchiladas from Half Baked Harvest on Vimeo.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!}
I’ve never worked with pablanos…..what do I do with them? Are they fresh or canned?
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! 🙂
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!
Awh thank you Susan! I am so glad you loved this!
OMG….I made these last night and they were scrumptiously good. Thank you for the recipe
I am so glad!! Thank you Leslie!
I LOVE quinoa, so I know I’m going to love these! Can’t wait to try!
Thank you Mary Ann!
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!
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!
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. 🙂
These enchiladas look incredible! The perfect meal before the big meal 🙂
Totally agree! I hope you love these!
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!
That is so great to hear! Thank you Brigette!
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.
Yes! Thank you Asha!
Perfect!! Making my grocery list now and making these tomorrow night!
Perfect! I hope you love these Amy!
Totally making these later this week. Yum! I’d make them tonight but I don’t have poblanos… thanks for sharing!
Great! I hope you love these Susan!
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!
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
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!! ?
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!
I am so glad you like this! Thank you Elizabeth!
You convinced me! Awesome recipe, as always.
Thank you!
ah these look just what I would love to eat today, since I’m feeling so under the weather. would hit all the right spots
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I hope you feel better soon Ruth! This dish should totally help! I hope you love this, thank you!