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Quinoa Veggie Bean Burritos Enchilada Style

What you need: 

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large green or red bell pepper, chopped
1 small zucchini, chopped
1 teaspoon cumin
1 teaspoon taco seasoning or chili powder
1/2 teaspoon oregano
1 (14 ounce) can diced tomatoes, drained and juice reserved
2 cups baby spinach, roughly chopped
1 (14 ounce) can black, kidney, or pinto beans, drained and rinsed
2 cups water
3/4 cup quinoa
1 cup frozen corn, thawed (optional)
salt and pepper, to taste
1 (8 ounce) can tomato sauce
1/2 teaspoon cumin
1/2 teaspoon chipotle chili powder
1/4 cup vegan mayo
1 squirt ketchup
1 squirt lime juice
6 soft taco size flour tortillas

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a medium sized pot and saute onion, bell pepper, zucchini and garlic until they are soft. Stir in the cumin, taco seasoning, and oregano and then add the drained tomatoes (reserve juice) and spinach.
2. Add the black beans, water and quinoa. Bring to a boil and then lower heat to medium low and cover. Simmer for 20 minutes or until quinoa is tender. Stir in thawed corn (if using). Season with salt and pepper.
3. To make the sauce, mix the tomato sauce and the reserved tomato juice in a bowl. Season with cumin and chipotle chili powder. Stir until combined. Prepare drizzle by combining vegan mayo, ketchup and lime juice in another small bowl.
4. To prepare burritos, spread a little bit of sauce in the bottom of a baking dish. Fill a tortilla generously with the quinoa mixture. There will be a lot of filling so don't be afraid to fill them to bursting. Roll the tortilla closed and place seam side down in the baking dish. Proceed with the rest of the tortillas.
5. Pour remaining sauce on top of all the burritos. Drizzle with vegan mayo/lime juice mixture. Bake uncovered for 20 minutes.
Source of recipe: Adapted from a recipe I found in Vegetarian Times.

Preparation Time: 
20 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


This is amazing! I make this last night for dinner and i accedintally combine the tomato sauce and the vegan mayo sauce and it was the best sauce i ever had for a long time. My husband love it taste different.


This recipe was delicious, and easy to make. I loved all the veggies that you put in the dish, as well as adding the Quinoa. My husband loved it, and he really loved the sauce. I did not change a thing, and look forward to eating it again tomorrow.


Really good and filling, my wife liked the flavor quite a bit. She is startig to eat vegan for health reasons. The more good recipes we find the better she feels about not eating animal products. Yea!


I just made this for dinner tonight. It was awesome!  :)>>>

I used purple amaranth greens instead of spinach, pinto beans, no zucchini (I was out), and cayenne instead of taco seasoning.

Other people seemed to have problems with the filling being watery, but, mine was perfect.


This is my new go-to recipe... even better than the Cheesy Bean and Cheese Enchiladas on this site which means a lot! I followed her easier blog recipe for these:

I had to use more than an 8 pack of flour tortillas and got almost 1.5 trays of enchilada goodness (needed extra sauce though, so for my half batch I used some homemade enchilada sauce that needed to be used up and doubled the creamy drizzle)

I can't recommend this enough... I generally have all these ingredients on hand... I can't sing the praises of this enough!

:)>>>  :)>>>  :)>>>  :)>>>


Best vegan meal i've ever made. hands down. my omni fam is so impressed! mm mm mmmmmmmm<3  thank you so much for this recipe!


these are in the oven right now!! im really excited  ^-^


Really great recipe! I didn't have the vegetables on hand, but I fried up some soy chorizo and threw it into the mix... I thought it went well with the Quinoa mixture  :)  I also used enchilada sauce instead of the homemade sauce and added some olives. I will definitely be making this again!


I made this today. The quinoa stuffing seemed a bit watery so I strained it a bit before stuffing the tortillas. Seems like it is missing flavor--next time I will add more spice, maybe chopped adobe peppers and sauce. The drizzle didn't really do anything but make parts have a hint of saltiness.


I made this a year or so ago and loved it.  I just made it again yesterday for my sister and I, and she couldn't keep from commenting every 10 seconds on how yummy it is.  I used plain soy yogurt instead of mayonnaise, and it worked fine.  GREAT recipe!  It comes together quickly, too.



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