One Pot Vegan Enchilada Quinoa
I had a lazy Sunday yesterday, but this one pot vegan enchilada quinoa made it so easy to meal prep this week’s lunches. This “dump” recipe is so simple and can be altered to any ingredients currently in your fridge and pantry. I used quinoa, black beans, and corn as my main source of protein and added flavor with cumin, taco seasoning, enchilada sauce, and spicy salsa. The only veggie I had on had was a red onion, but tomatoes, bell peppers, zucchini, or even mushrooms can be added.
My favorite go to enchilada sauce is from Trader Joe’s. I have at lease 2 bottles in my pantry at all times. I also love their taco seasoning and add it to everything Mexican! Add more spice as needed and more sauce to make it soupier. Top with spring onions, cilantro, avocado, or even cheese and enjoy!!
Vegan Enchilada Quinoa
Ingredients
- 1/2 red onion diced
- 2 tbsp olive oil
- 5 garlic cloves minced
- 2 tbsp taco seasoning
- 1 tbsp cumin powder
- 16 oz frozen corn
- 2 can black beans (10 oz)
- 1 cup quinoa
- 1 1/2 cup water
- 12 oz enchilada sauce
- 12 oz salsa
- spring onions garnishing
- cilantro garnishing
Instructions
- Heat up oil in a non stick pot for a few minutes over medium heat.
- Saute the garlic and onions in the oil for about 5 minutes, until soft.
- Mix in the taco seasoning and cumin powder.
- Add corn, black beans, quinoa, water, and enchilada sauce into the pot and cook for 30 minutes.
- Once the quinoa is fully cooked, removed the pot from heat and mix in the salsa.
- Garnish with cilantro, green onions, avocado, and cheese.
- Enjoy!