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

Starting the week off on a healthy..ish note with these Spicy Poblano, Black Bean, and Quinoa Enchiladas.

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.


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

Have I convinced you guys yet? These enchiladas need to be tonight’s dinner, right?

Yes, yes. Of course they do!

If I was not up to my ears in food, I’d totally be making them for dinner as well, but after two full, decked out (literally), Christmas dinner shoots, and three new blog recipes all photographed and made in the last three days, I have way too much food in my house. And as if that wasn’t enough already, we are filming four new recipe videos today.

And the family and I leave tomorrow for Cleveland…

So yeah, a lot of food. So much for eating light today. Basically I’ll be trying my best to shove food off on anyone and everyone. Friends? Family? Come and get it. Or maybe I’ll just pack some of it up and bring it to Cleveland with me. I do have a lot of snacks and cookies that would travel well. Hmmm…..

Anyway, you guys should totally be making these tonight. We have a big eating week coming up, and kicking the week off with a little healthy..ish Mexican sounds just right.

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 | halfbakedharvest.com @hbharvest
4.23 from 150 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Spicy Poblano, Black Bean, and Quinoa Enchiladas

By halfbakedharvest

Course: Main Course
Cuisine: American, Mexican
Keyword: easy recipe, vegetarian main

These enchiladas are simple to make and use pantry staple ingredients. The perfect healthy, but delicious way to kick off Thanksgiving week!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 622 kcal


  • 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


  1. 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! 

Spicy Poblano, Black Bean, and Quinoa Enchiladas | halfbakedharvest.com @hbharvest

Tomorrow, we will be chatting about those snacks I was talking about.

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