5 from 21 votes
Black Bean Avocado Enchiladas
Black Bean Avocado Enchiladas combine cooked quinoa, black beans, corn, diced avocado, green onions, and cumin wrapped in tortillas and topped with enchilada sauce. Baking melds the ingredients and softens the tortillas. The addition of sautéed spinach is optional, providing flexibility in the filling's texture and flavor. This dish balances creaminess from avocado with the hearty texture of beans and quinoa and can be garnished with fresh cilantro and green onions for brightness.
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
8
enchiladas
Calories:
440 kcal
Course:
Main Course
Cuisine:
Vegan, Mexican-American Fusion, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 enchiladas
Amount Per Serving
Calories 440
% 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.