Black Bean Avocado Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8 enchiladas
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Calories
440 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Black Bean Avocado Enchiladas
Description
Black Bean Avocado Enchiladas use a quinoa base mixed with black beans, corn, and green onions, seasoned with cumin for a warm, earthy flavor. The creamy diced avocado is added gently to retain texture. Rolled in tortillas, the enchiladas are covered with sauce and baked to infuse flavors and soften the dish. Optionally, sautéed spinach can be included, adding a tender leafy contrast. The finished enchiladas are garnished with herbs or nutritional yeast to add a fresh or cheesy note. Preparing quinoa properly is essential for the right texture.
The dish is suited for a vegetarian meal and offers balance between protein, grains, and healthy fats from avocado. It can be served as a main course or part of a larger meal. The recipe supports customizing heat levels and cheesiness by adding spicy elements or vegan cheese, respectively.
For best results, cook quinoa as instructed, and if desired, add toppings in the last 10 minutes to avoid drying out. Gluten-free adaptations are straightforward by using appropriate flour and tortillas. Leftovers can be stored refrigerated and reheated gently.
Ingredients
- 1/2 cup quinoa uncooked, white
- 2 avocado large
- 4-5 green onions
- 15 oz. black beans canned
- 1 1/2 cups sweet corn (I use frozen or canned)
- 1/2 cup cilantro chopped, fresh
- 1 tsp. cumin ground
- 8 tortilla or about 10-12 corn tortillas, large
- 1 batch enchilada sauce or your own favorite, homemade
- spinach lightly sautéed, optional
Instructions
- Rinse and cook quinoa according to package directions.*
- Meanwhile, make the enchilada sauce. Set aside.
- Dice the avocado and slice green onions.
- In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sautéed spinach if using. Add cooked quinoa and stir. Add avocado and lightly toss to combine.
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, pour a small amount of sauce to coat the bottom.
- Evenly distribute the black bean/quinoa mixture down the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.
- Bake for about 25 minutes. Garnish with more fresh cilantro, green onions, or sprinkle with nutritional yeast before serving if desired.
Notes
- Cook quinoa by simmering 1/2 cup rinsed quinoa with 1 cup water or broth for 15-20 minutes until tender.
- For gluten-free versions, use gluten-free all-purpose flour and gluten-free tortillas.
- Add vegan cheese in the filling or during the last 10 minutes of baking to introduce cheesy texture.
- To increase spice, consider cayenne pepper, chipotle in adobo, jalapenos, diced chiles, or hot sauce according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Potassium | 731mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 137mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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