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Black Bean and Avocado Enchiladas

These hearty vegan Black Bean and Avocado Enchiladas are stuffed with fresh ingredients and drenched in a homemade sauce for big flavor in every bite. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 5 two per serving
Calories: 42218 kcal
Course: Main Course
Cuisine: American , International , Vegetarian , Vegan

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 (1/2 of a 6oz can) $0.23
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 2 tsp unsweetened cocoa powder $0.03
  • 1 tsp salt $0.05
ENCHILADAS
  • 1 15oz. can black beans $0.59
  • 1 avocado $1.50
  • 1 tomato $0.86
  • 2 green onions $0.13
  • 1 cup frozen corn kernels $0.33
  • 1 handful fresh cilantro $0.13
  • 1/4 tsp garlic powder $0.03
  • 1/2 tsp salt $0.02
  • 10 8-inch tortillas*** $2.49

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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 your favorite light cooking oil, like canola, grapeseed, avocado, or light olive oil.
  • **Chili powder is a blend of spices used to season chili, it is not straight red chile powder. Some brands are mild, while others have some heat. If your chili powder is spicy, simply skip adding the cayenne pepper to the sauce.
  • ***You can use either corn or flour tortillas. The size of the tortilla will determine how many enchiladas you will make.

Nutrition Information

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%)

Nutrition Facts

Serving: 5two per serving

Amount Per Serving

Calories 42218

% 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.