Vegan Enchilada Bake

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 can mild enchilada sauce
• 1 cup vegan cheese, shredded
• 1/2 cup fresh cilantro, chopped
• 1/2 cup diced tomatoes

Directions

1. Preheat oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and salt. Cook for 1 minute, stirring constantly.
4. Add the quinoa and vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Remove from heat and stir in black beans, enchilada sauce, vegan cheese, cilantro, and tomatoes.
6. Spoon the mixture into a 9x13 inch baking dish and spread evenly.
7. Bake for 20 minutes or until the cheese is melted and bubbly.
8. Serve hot and enjoy!

Interesting Facts

• This vegan enchilada bake is a great way to use up any leftover vegetables you have in your fridge!
• Quinoa is a great source of plant-based protein.
• Enchilada sauce is traditionally made with chiles, tomatoes, and spices.
• Vegan cheese is made from plant-based ingredients such as nuts, coconut oil, and nutritional yeast.