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{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.

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

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).

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 653 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! 
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Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

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

This post was originally published on November 20, 2017
4.33 from 198 votes (166 ratings without comment)

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Comments

    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! 🙂

      Reply

  2. 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!

    Reply

  5. 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!

    Reply

    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!

      Reply

      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. 🙂

        Reply

  7. 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!

    Reply

  8. 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.

    Reply

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

    Reply

  11. 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!

    Reply

  12. 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

    Reply

    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!! ?

      Reply

  13. 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!

    Reply