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30 Minute Tempeh Enchilada Quinoa Soup | dishingouthealth.com

30 Minute Tempeh Enchilada Quinoa Soup

Enchiladas get a healthy makeover is this hearty, gluten free, vegetarian soup. Brimming with protein and fiber, and ready in only 30 minutes!
Course Soup
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7 servings
Calories 330kcal


  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 cups peeled and finely diced sweet potato ~1 large sweet potato
  • 8 ounces tempeh finely chopped
  • 1 15-oz can unsalted black beans, drained and rinsed
  • 1/2 tsp cumin
  • 1/4 tsp crushed red pepper
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa rinsed
  • 2 cups red enchilada sauce homemade or store bought
  • 2 cups vegetable broth
  • 2 cups water
  • Juice of 1 lime
  • Optional toppings: Greek yogurt cilantro, shredded cheddar cheese, jalapeño


  • Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook until softened, about 2-3 minutes. Add sweet potatoes and tempeh. Cook 4-5 minutes, stirring often, until sweet potato starts to soften.
  • Add black beans, cumin, crushed red pepper, black pepper and quinoa. Mix to combine. Pour in enchilada sauce, broth and water. Bring to a boil. Reduce to a simmer, cover, and cook until quinoa is cooked through, about 15-20 minutes.
  • Remove from heat. Stir in lime juice. Spoon into bowls and add toppings of choice.


Serving: 1g | Calories: 330kcal | Carbohydrates: 44g | Protein: 18g | Fat: 8.5g | Sodium: 330mg | Fiber: 8g | Sugar: 3g