Inca Gold Organics

Cheesy Bean & Quinoa Enchiladas

Cheesy Bean & Quinoa Enchiladas​ before Baked 01.jpg


  • Preheat oven to 350 F.
  • Rinse the black beans and then mix in a larger bowl the cooked quinoa, 2/3 package of cheese, and ½ jar / can red enchilada sauce.
  • Chopped spinach can be folded in as an option.
  • Then scoop 2-3 tablespoons of the mixture into a tortilla wrap, and fold tightly onto a foil lined baking sheet – seam side down.
  • Once all the tortilla wraps have been filled, sprinkle the remaining cheese on top and pour over the enchilada sauce for a zesty finish.
  • Bake in the oven for 30 minutes for a delicious lunch or dinner and bring new life to leftovers

Cheesy Bean & Quinoa Enchiladas


  • 12 each tortilla wraps 6 -10”
  • 1 can black beans 540ml
  • 1 can / jar red enchilada sauce 215ml
  • 1 package shredded Tex Mex cheese 320 gram
  • 3-4 cups of pre-cooked white quinoa
  • 1 package spinach chopped (optional)


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