This is a great dinner for nights when you want something homemade, but you don’t really want to spend a ton of time on it. You can easily make this ahead of time and pop it into the refrigerator so that when you come home, you can just pour enchilada sauce on top, sprinkle with cheese and pop in the oven. While it is healthy, it is also delicious, so don’t be afraid to make this a regular in your dinner rotation.
Vegan Chorizo Bean Quinoa Enchiladas
2 packages 6-inch corn tortillas
1 can (15 ounce) pinto beans, rinsed and drained
2 links vegan chorizo or Mexican sausage (I used Field Roast)
1 zucchini, finely diced
2/3 cup corn kernels, thawed if frozen
2/3 cup cooked quinoa
1 large tomato, coarsely chopped
1 (20 ounce) jar enchilada sauce
1/2 cup vegan shredded cheese
Guacamole (optional topping)
Vegan sour cream (optional topping)
1. Preheat the oven to 35o degrees. If needed, microwave your tortillas for 15 seconds to soften them and make them easier to roll.
2. In a large bowl, mix the beans, chorizo, zucchini, corn, quinoa and tomato. Spoon about 1/4 cup mixture onto the center of a tortilla. Roll and place in a 9 x 13 baking dish. Repeat process until all mixture is used. If refrigerating to bake later, stop here and complete step 3 later.
3. Pour enchilada sauce over the tortillas and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted and sauce is beginning to bubble on the bottom of the baking dish. Spoon guacamole and sour cream on top, if desired, and serve while warm.