July 22, 2014

Black Bean Avocado Enchiladas


YOU GUYS! I'm so excited to share that I finally veganized our all-time favorite Black Bean Spinach Enchiladas. It posed a challenge since there was so much cheese, and I wanted to find a replacement other than soy cheese (even though that works great too). So of course, creamy avocado came to mind and I also added quinoa for an extra protein/nutrient boost. And not wanting to miss out on a little cheesy flavor... I sprinkle nutritional yeast on top before serving - a great final touch! The sauce ingredients look long, but half are simply spices you can change up to your own liking. (Try ground chipotle for a smoky kick!) It's an easy, delicious sauce you'll want to eat with a spoon... I may or may not speak from experience ;) Hope you give these a try!


Vegan, gluten-free (with corn tortillas)

Ingredients
1/2 cup uncooked quinoa
2 small/medium avocados
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (thawed, if frozen)
4-5 green onions, sliced
1/2 cup chopped cilantro
1 tsp. cumin
8 large tortillas (or about 10-12 corn tortillas)
Nutritional yeast for sprinkling
Optional: lightly sauteed spinach

{For the sauce}
3 cups low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all-purpose flour (I use gluten-free)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper to taste

Directions
Rinse and cook quinoa according to package directions, using 1 cup water.
Meanwhile, make the enchilada sauce: in a small bowl, add flour and spices. In a saucepan over medium heat, add olive oil. Once warm, add tomato paste and flour/spices. Cook 1 minute, whisking. Whisk in broth, and bring to a boil. Reduce heat to simmer, and cook until thickened, about 8 minutes. Salt/pepper to taste.
Meanwhile, dice the avocado, and slice green onions.
In a large bowl, add black beans, corn, green onions, cumin, and lightly sauteed spinach if using. Add cooked quinoa, and stir. Add avocado and lightly toss to combine.
Preheat oven to 375.
In a lightly sprayed 9x13 baking dish, pour a small amount of sauce to coat the bottom.
Evenly distribute the black bean/quinoa mixture to the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.
Bake about 25 minutes.
Optional: garnish with cilantro, green onions, or sprinkle nutritional yeast before serving.

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More enchiladas!


Come join me on Instagram and share your creations! I love to see what you guys are cooking up! :)

36 comments:

  1. Mmm these look so wonderful, and vegan too! love it!

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    1. Hi Stacey! Yay - glad he enjoyed them! Thanks for the message :)

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  3. These were a hit at my house. Thank you for this great recipe!

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    1. Awesome Molly!! Thrilled to hear everyone enjoyed them. So sweet of you to let me know - thanks! :)

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  4. I can't wait to try these! I already love the Black Bean Spinach Enchiladas which are a staple in my house!

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    1. Awesome Stephanie!! Thanks so much for the message :) Hope you love these just as much!

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  5. How many servings does this yield?

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    1. Hey Crystal! It makes 8 enchiladas. So if you have sides to go along with it, one enchilada would be enough for everyone (serving 8). But if I'm really hungry, I can sometimes eat 1 1/2 to 2! :) So adjust based on sides and hunger level ;)

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  6. These were really good! This made a lot more than 8 enchiladas for me! (but I'm ok with that!)

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    1. Hi Lisa! YAY - so glad you enjoyed them! I use large tortillas so my enchiladas are usually pretty big ;) Definitely makes more if you use smaller or corn tortillas. Thanks for the message!!

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  7. I posted pics of mine on Instagram, but I had to pop back over here and thank you for this recipe. These were absolutely amazing and I want to put that sauce on EVERYTHING!

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    1. Always love your instagram pics - thanks so much for sharing Jen!!! :) Full disclosure: I eat the sauce with a spoon muahaha

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  8. Thanks for the recipe. Lot's of colour; so healthy and looks delicious!

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    1. Thanks so much Alex! Hope you enjoy!! :)

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  9. ThesE were so good! It's tough filling up a vegan athletic man but this got a rave review from both of us.

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    1. Hi Shery! Yay! So awesome to hear. You might want to check out the "Protein Monster Vegan Enchiladas" as well if you like these! And does chasing after a toddler qualify me as a vegan athlete? ;) Haha - wishing you both a wonderful week!

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  10. This sauce is seriously gourmet, super flavorful...just AMAZING!!!!! Impressive. :)

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    1. Yay! So glad you enjoyed it :) It's awesomely versatile too!

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  11. Is the cumin in this recipe cumin seeds or cumin powder?

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    1. Cumin powder! Sorry that wasn't more clear :)

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  12. Do you know how well these freeze?

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    1. Hi Meagan! I haven't tried freezing these, but I bet they'd do pretty well! I'd recommend freezing them before baking, and also freeze the enchilada sauce in a separate container. Would love to hear if you give it a go! :)

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  13. Huzz and I both thought the quinoa bean mixture would be a delicious salad with some tomatoes, sweet onions and salt and pepper. Thanks for the recipe!

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    1. Hi Shawna! YUM - good call with the mixture as a salad, that'd be awesome! Definitely one of our favorites is the "quinoa avocado spinach power salad" on the site :) Have a great week!

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  14. I just made these for my family. They were incredible. We were both shocked at how good they were. Truly excellent recipe! Thank you sooo much.

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    1. Fantastic to hear!! Thanks so much for your kind words :) Wishing you and your family a great week!

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  15. Made these for dinner tonight. Absolutely amazing!!!! Thanks for sharing this recipe.

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    1. Hi Marianne! That's wonderful! Thrilled to hear you enjoyed them too - we always love enchiladas :)

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  16. Hi, I'm trying to go vegan for 30 days to see if I feel better. These recipes sound great. What is the nutritional yeast? Is it a seasoning or flakes? What brand do you use?

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    1. Hi Lorry! So fun to hear about your "vegan tryouts"! ;) Nutritional yeast has some great health benefits, and the taste is a bit cheesy/nutty. (It's often used as a vegan replacement for cheese.) I buy Bob's Red Mill flakes - they're available at my local grocery store now, so you may be able to find it at yours too! Otherwise you can buy online/Amazon. Have fun experimenting with some new vegan recipes! Hope you start to feel better :)

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  17. Does the avocado go IN the enchiladas or only on top? Thanks for sharinf this recipe! Excited to try it tonight!

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    1. Hi Jackie! We put the avocado in the enchiladas :) (And often more on top for serving after they bake!) Hope you enjoy it tonight!

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