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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! 
View Recipe Comments

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. Hey Alexandra,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT

  1. 5 stars
    We loved this recipe! Since I’m making it for the second time, thought I’d add my review 🙂

    1. My boyfriend was skeptical of quinoa instead of meat, but ended up pleasantly surprised by how much we enjoyed them. Its not the same taste/texture as meat, but why does it have to be? Lol
    2. I REALLY appreciate the metric option for your recipes. Im always cooking 2-3 portions instead the full 6, and using the metric version for weighing things out on my scale is SO much faster than googling each ingredient’s converted measurement.

    This recipe is great exactly as it is, but because I have a small appetite I’m always trying to find ways to hide more veggies into our meals. I threw in some chopped mushrooms and leftover butternut and it was great. We had a lot of leftover filling, and i ate it for lunch as a ‘bowl’ without the tortilla for days! Stayed just as tasty on day 3 as the first night.

  2. 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

  3. 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

      1. 5 stars
        Love this recipe and have made it several times. I omit the jalapeño since the poblanos give enough punch for me. I also give an extra 5 minutes in the oven so the top is nice and crispy. Often veggie enchiladas can be soggy but this dish is a great texture in my opinion. Thanks for creating a recipe that has become a staple in my home !

        1. Hey Paige,
          Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! 🌺 xx

  4. 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!

  5. 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!

  6. 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 ❤️

  7. 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!

  8. 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!

  9. 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.

  10. 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!

  11. 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.

  12. 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