5.0 from 21 votes
Black Bean Avocado Enchiladas
A vegan black bean enchilada with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce!
Prep Time
30 mins
Cook Time
30 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 white quinoa (uncooked)
- 2 large avocados
- 4-5 green onions
- 15 oz. can black beans
- 1 1/2 cups sweet corn (I use frozen or canned)
- 1/2 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 8 large tortillas (or about 10-12 corn tortillas)
- 1 batch Homemade Enchilada Sauce (or your own favorite)
- Optional: lightly sautéed spinach
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
- *To cook quinoa: Place 1/2 cup quinoa (rinsed + drained) in a small saucepan with 1 cup water or broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
- For gluten-free: Use GF flour and GF tortillas. (I use Bob's Red Mill gluten-free all-purpose flour.)
- Make it cheesy: Add vegan cheese shreds to the filling, or on top of the enchiladas during the last 10 minutes of bake time.
- Make it spicy: Add cayenne pepper, chipotle in adobo sauce, jalapeno, or medium diced green chiles. Or simply top with hot sauce to taste.
Nutrition Information
Calories
440kcal
(22%)
Carbohydrates
62g
(21%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Potassium
731mg
(21%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
682IU
(14%)
Vitamin C
11mg
(12%)
Calcium
137mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8enchiladas
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.