The Garden Grazer

Black Bean Avocado Enchiladas (Vegan)

By 49 Comments

Savory Vegan Black Bean Enchiladas with Avocado and a homemade enchilada sauce!
I’m so excited 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 shreds (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!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make these! I love seeing what you guys cook up.

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 (I use this brand)
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 9×13 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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Reader Interactions

Comments

    • 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 😉

      Reply

    • 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!!

      Reply

  8. 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!

    Reply

    • 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!

      Reply

    • 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! 🙂

      Reply

  14. 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!

    Reply

    • 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!

      Reply

  17. 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?

    Reply

    • 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 🙂

      Reply

  19. Love love love them! We are not quite at the complete "vegan" stage. Just getting my husband to try these was a feat in and of itself. So I did add about 2 tablespoons of cheese. Once he tried them he loved them. He exact words were "these are awesome. I could drink that sauce". I have a book of Pinterest recipes that I print out. That way when I don't know what to make we can go back through and see what we've had and liked. It has already been added. I always have everything for this on hand.

    Reply

    • Aww, yay!! Thanks so much for taking the time to leave such a sweet comment 🙂 Absolutely thrilled to hear how much you and your husband enjoyed these! Wishing you both a wonderful weekend!!

      Reply

  21. I made these tonight! I'm not vegan but both my daughters are, so I am experimenting with vegan recipes so I can teach them. These were delicious! I will definitely make these again! The only change I made was to omit corn, I just don't like it/can't digest it. I added sauteed spinach. My first experience with quinoa too! Love this recipe!

    Reply

    • Hi Terri! Sorry this response is so delayed but YAY – it's great to hear from you! I LOVE that you're cooking vegan meals for your daughters, what a sweet mom! Happy you enjoyed these and that your first quinoa experience was a success 🙂 Thanks so much for coming back to let me know! Hope you all have a beautiful weekend!!

      Reply

  22. Love these enchiladas!! This time I had some leftover Mexican bean and rice soup that i needed to use up that had developed a thicker consistency overnight. No corn but still added the avocado and used this same sauce! We loved them!
    Thank you for this beauty!!

    Reply

  23. Made this tonight. Easy to prepare and cook. Was absolutely delicious. My kids loved it too.Will definitely make again.Looking forward to trying out more recipes

    Reply

    • YAY!! So fun to hear you all enjoyed these Andrea! LOVE finding those easy meals that even please the kiddos 😉 Thanks so much for your sweet comment and hope you enjoy any other recipes you try! Wishing you and your family a beautiful week! -Kaitlin

      Reply

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