Black Bean and Avocado Enchiladas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
5 two per serving
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Calories
42218 kcal
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Course
Main Course
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Cuisine
American, International, Vegetarian, Vegan
Black Bean and Avocado Enchiladas
Description
The enchilada sauce cooks a roux with cooking oil, all-purpose flour, and chili powder until bubbling, then liquid and tomato paste are added with spices such as cumin, garlic powder, cayenne, cocoa powder, and salt. The sauce thickens while simmering, developing a smooth, flavorful coating for the rolled tortillas.
The filling combines black beans with fresh avocado, tomato, green onions, cilantro, and corn kernels, seasoned with garlic powder and salt. This mixture adds creamy, fresh, and slightly sweet notes to the dish.
To assemble, each tortilla is filled with about one-third cup of filling and rolled, then placed in a casserole dish where the enchilada sauce covers them before baking. The combination of the warm, spiced sauce and creamy filling makes for a comforting and balanced vegetarian entree.
You can use different types of cooking oils and tortilla varieties, and adjust spice levels according to preference.
Ingredients
ENCHILADA SAUCE
- 2 Tbsp cooking oil $0.10
- 2 Tbsp all-purpose flour $0.02
- 2 Tbsp chili powder $0.60
- 2 cups water $0.00
- 3 oz. tomato paste $0.23, 1/2 of a 6oz can
- 1/2 tsp cumin $0.05, ground
- 1/2 tsp garlic powder $0.05
- 1/4 tsp cayenne pepper $0.02
- 2 tsp cocoa powder $0.03, unsweetened
- 1 tsp salt $0.05
ENCHILADAS
- 1 oz. can black beans $0.59
- 1 avocado $1.50
- 1 tomato $0.86
- 2 green onions $0.13
- 1 cup corn kernels $0.33, frozen
- 1 handful cilantro $0.13, fresh
- 1/4 tsp garlic powder $0.03
- 1/2 tsp salt $0.02
- 10 tortillas $2.49, 8-inch
Instructions
- First prepare the enchilada sauce. In a medium sauce pot combine the cooking oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside.
- Preheat the oven to 350ºF. Drain and rinse the can of beans, then add them to a large bowl. Cube the avocado, dice the tomato, slice the green onion, and pull a handful of cilantro leaves from their stems. Add them all to the bowl, along with the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder.
- Coat a casserole dish with non-stick spray. Fill each tortilla with about 1/3 cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.
- Bake the enchiladas in the preheated oven for 25-30 minutes, or until they’re heated through and the sauce is bubbly along the edges. Top with any remaining cilantro and enjoy!
Notes
- Use light cooking oils such as canola, grapeseed, avocado, or light olive oil to prepare the sauce.
- Chili powder is a spice blend; if it is spicy, consider omitting the cayenne pepper from the sauce to reduce heat.
- Either corn or flour tortillas can be used; the size impacts the number of enchiladas you make.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5two per serving
Amount Per Serving
Calories 42218 kcal
% Daily Value*
| Serving | 2Enchiladas | |
| Calories | 422.18kcal | 21% |
| Carbohydrates | 65.46g | 22% |
| Protein | 14.66g | 29% |
| Fat | 14.54g | 22% |
| Sodium | 1137.78mg | 47% |
| Fiber | 18.54g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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