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Quinoa & Black Bean Enchiladas

Submitted by: | website: My Sugar Faced Blog

Quinoa and Black Bean Enchiladas
2013-03-03 Other
5 0

A new and interesting take on the traditional enchilada.

  • Servings: 4
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes


4 Zucchini, similar size and as straight as possible
1 Tbsp Oil
2 Tbsp Garlic, chopped
½ cup Yellow or White Onion, small diced
1 cup Cooked Quinoa
1 cup Black Beans
1 (4 Oz) Can Green Chiles
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Ground Cumin
2 cups Shredded Cheese, cheddar/jack blend
2 cups Enchilada Sauce, red or green
Crushed Avocado:
3 Ripe Avocados, halved, seeds removed and scored into cubes
1 Lemon, small
½ tsp Kosher Salt
⅛ tsp Black Pepper, ground


1. Preheat oven to 350 degrees.

2. Cut zucchini in half lengthwise, and remove the flesh and seeds from the inside, leaving a 1/2" of flesh.

3. In a medium saute pan, heat 1 tablespoon oil, saute garlic and onions until translucent.

4. Add cooked quinoa, black beans, green chiles and seasonings and stir. Taste for seasoning and add more if necessary for your tastes.

4. Fold 1 cup of shredded cheese into the quinoa mixture.

5. Pour 1 cup of enchilada sauce in a 9"x13" pan.

6. Divide black bean and quinoa mixture evenly between the 8 zucchini halves. Press filling into halves.

7. Pour the remaining 1 cup of enchilada sauce over the stuffed zucchini and sprinkle them with the remaining 1 cup of shredded cheese.

8. Cover the dish with foil and bake for 35 minutes. Uncover the pan and bake for 10 minutes.

9. Let stand for 5 minutes and serve with crush avocado.

Crushed Avocado:

1. Halve and pit avocados. Dice the avocados within their shell and scoop into a bowl. Add remaining ingredients and crush with a fork, until chunky. Serve with the enchiladas.