Spicy Poblano, Black Bean, and Quinoa Enchiladas.

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

Think bubbling-cheesy enchiladas layered with smoky charred poblanos, hearty black beans, and fluffy quinoa. The sauce soaks into warm tortillas, the edges crisp up, and every bite hits that cozy, fall-into-winter comfort zone.

They’re simple to assemble, easy to customize for spice and diet needs, and perfect for a weeknight or a casual weekend dinner with friends.

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.

FAQ:

Can I make these less spicy?
Yes—use only poblanos (no added jalapeño) and remove membranes/seeds. A dollop of Greek yogurt or crema on top also cools the heat.

My corn tortillas keep cracking—help?
Warm them until pliable and keep covered so they stay steamy. A light swipe of sauce on each before rolling adds moisture and flexibility.

Red or green sauce—what’s better here?
Both work: red gives deeper, slightly sweet spice; green is brighter and tangier. Choose based on your toppings—avocado and cilantro pop with green.

Do these freeze well?
Yes; assemble and freeze unbaked or freeze leftovers. For best texture, reheat in the oven so edges can re-crisp (add a little fresh sauce if dry).

Watch the How To Video:

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

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