Gluten Free + Dairy Free Quinoa Enchiladas

You’re probably thinking there is no way a dairy free, gluten-free and meat free enchilada tastes good, but this dish is amazing. We made it for my mother in laws birthday and even our uncle who is anti-healthy food went back for seconds.
For the Enchiladas:


1 Pckg. corn or almond flour tortillas
2 (15oz.) cans black beans, rinsed and drained
2 (15oz.) cans corn, drained
2 cups uncooked quinoa (will end up making about 4 cups once cooked)
1 bunch cilantro, chopped for garnish
optional: 2 cups cooked shredded chicken
*Note: chopped green onions and 1 can sliced olives (for filling, if using red enchilada sauce)


Heat oven to 350 degrees F. Prepare a 9×13-inch baking dish with cooking spray. You can also pour olive oil or any oil of your choice in the bottom of pan and spread it around before spreading the enchilada sauce.

For assembly of “stacked enchiladas” use this link:

Chicken Enchilada Casserole (“Stacked” Chicken Enchiladas)

The directions below are for filling and rolling the tortilla

In a 2-quart pan or larger (4-quart would be ideal), bring 2.5 cups of water to boil. Add the 2 cups of quinoa and reduce the heat to a low simmer. Add a pinch of salt and a little oil. Cover the pan and cook for 10-15 minutes. You’ll know the quinoa is done when there is no water remaining in the pan and the little curlicue tail comes out of the quinoa seed. When the quinoa is done cooking, fluff it with a fork and leave the lid off to let the residual steam escape. This will help ensure that the quinoa keeps its light texture.

Pour a little bit of enchilada sauce in the bottom of a baking dish. To assemble the enchiladas, lay out a tortilla, and spread enchilada sauce generously over the surface of the tortilla. Fill each tortilla with black beans, quinoa, corn and chicken, then roll up tortilla and place face down in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then pour the remaining enchilada sauce on top of the tortillas. Bake uncovered for 20-25 minutes at 350 degrees F, or until the sauce is bubbly, and the enchiladas are heated through. Remove from oven and garnish with cilantro, avocado and other favorite toppings, if desired.

*”Stacked enchiladas” bake at 375 degrees F for 20 minutes. Cover with aluminum foil and cook for 20 minutes, then uncover and cook for additional 5-10 minutes These enchiladas can be assembled two ways, in a casserole form (“stacked enchiladas”) or filling each tortilla and rolling it.

We used a pre-made red enchilada sauce by “Winking Girl” from Whole Foods, but it was too spicy for us so I chose to share two homemade recipes. A green sauce recipe from “Our Best Bites” and a simple red sauce recipe from “Gimme Some Oven”. You can also use canned red or green sauce. Whole foods has gluten free options.

Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites


2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken or vegetable broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)


In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Red Enchilada Sauce
Recipe by Gimme Some Oven


2 Tbsp. vegetable oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don’t like spicy sauces below*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock


Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

*I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like.for the enchiladas: