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Black Bean Avocado Enchiladas

July 22, 2014 By Kaitlin McGinn 52 Comments

Savory Vegan Black Bean Quinoa Enchiladas with Avocado and a homemade enchilada sauce!

Black bean and avocado enchiladas with homemade sauce on a plate

These satisfying, nutrient-packed beauties are adapted from our all-time favorite Black Bean Spinach Enchiladas. I wanted to find an alternative filling for vegan cheese shreds (even though those work great too!) So of course, creamy avocado came to mind, and I also added quinoa for an extra protein & nutrient boost. And of course not wanting to miss out on a little cheesy flavor… I sprinkle some nutritional yeast on top before serving.

Ingredients in a bowl for black bean avocado enchiladas

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 πŸ˜‰ Hope you enjoy if give these a try!

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt these! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Plate of black bean avocado enchiladas with cilantro
Print Pin
5 from 7 votes

Black Bean Avocado Enchiladas

Healthy, vegan Black Bean Quinoa Enchiladas with creamy avocado and smothered in a delicious, savory homemade enchilada sauce!
Author: Kaitlin – The Garden Grazer
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Category: Main Dish
Cuisine: Gluten-Free Option, Mexican, Vegan
Servings:8 enchiladas

Ingredients

US Customary – Metric
  • 1/2 cup white quinoa (uncooked)
  • 2 medium avocados
  • 15 oz. can black beans
  • 1 1/2 cups corn
  • 4-5 green onions (sliced)
  • 1/2 cup chopped cilantro
  • 1 tsp. ground cumin
  • 8 large tortillas (or about 10-12 corn tortillas)
  • Nutritional yeast for sprinkling
  • Optional: lightly sautΓ©ed spinach

For the enchilada sauce:

  • 3 cups 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

Instructions

  • Rinse and cook quinoa according to package directions, using 1 cup water (or veggie broth).
  • 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 (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sauteed spinach if using. Add cooked quinoa, and stir. Add avocado and lightly toss to combine.
  • Preheat oven to 375Β°F (190Β°C).
  • In a lightly sprayed 9Γ—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.

Notes

For gluten-free: use GF all-purpose flour and GF tortillas.

Nutrition Per Serving (estimate)

Calories: 444kcal | Carbohydrates: 64g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Potassium: 767mg | Fiber: 11g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 6mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
photo collage of black bean avocado enchiladas with homemade enchilada sauce

Enjoying these black bean avocado enchiladas? Also feel free to check out this Vegan Burrito Bowl with Chipotle Sauce, Chickpea Walnut Taco Crumbles, or Mexican Quinoa Stuffed Peppers!

Filed Under: Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Vegan Tagged With: avocado, baked, black beans, cilantro, cumin, enchiladas, family-friendly, nutritional yeast, plant protein, quinoa, sauce

Previous Post: « Blueberry Basil Salad Dressing
Next Post: Wild Rice Spinach Salad with Lemon-Garlic Dressing »

Reader Interactions

Comments

  1. LittleMonsterx14

    July 23, 2014 at 1:09 am

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

    Reply
    • Kaitlin | The Garden Grazer

      July 23, 2014 at 2:27 pm

      Thank you!

      Reply
  2. Stacey Parker

    July 24, 2014 at 10:52 pm

    Two Thumbs up from DH!

    Reply
    • Kaitlin | The Garden Grazer

      July 25, 2014 at 12:30 am

      That’s great! Thanks for the feedback!

      Reply
  3. Molly

    July 29, 2014 at 12:16 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      July 29, 2014 at 2:40 pm

      So great to hear! Thanks for the feedback πŸ™‚

      Reply
  4. Stephanie DuCharme

    July 30, 2014 at 8:33 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      July 30, 2014 at 11:25 pm

      Awesome! Thanks for sharing!

      Reply
  5. Crystal Flynn

    August 4, 2014 at 9:12 pm

    How many servings does this yield?

    Reply
    • Kaitlin | The Garden Grazer

      August 6, 2014 at 5:42 pm

      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 feel free to adjust based on sides and hunger level πŸ˜‰

      Reply
  6. lisa

    August 18, 2014 at 3:18 am

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

    Reply
    • Kaitlin | The Garden Grazer

      August 18, 2014 at 12:52 pm

      Hi Lisa! That’s great – thanks for the feedback! I use large burrito-sized tortillas so my enchiladas are usually pretty big. It definitely yields more if you use smaller or corn tortillas however!

      Reply
  7. Anonymous

    August 27, 2014 at 5:34 pm

    looks delicious!

    Reply
    • Kaitlin | The Garden Grazer

      August 28, 2014 at 2:41 pm

      Thank you!

      Reply
  8. Jen

    November 14, 2014 at 11:45 pm

    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
    • Kaitlin | The Garden Grazer

      April 6, 2015 at 5:48 pm

      Always love your Instagram photos – thanks so much for sharing Jen!

      Reply
  9. Alex Lynn

    November 21, 2014 at 9:51 am

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

    Reply
    • Kaitlin | The Garden Grazer

      April 6, 2015 at 5:56 pm

      Thank you! Hope you enjoy!

      Reply
  10. Shery

    April 5, 2015 at 3:34 am

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

    Reply
    • Kaitlin | The Garden Grazer

      April 6, 2015 at 5:50 pm

      So great to hear!

      Reply
  11. FreshLavenderDesigns

    August 6, 2015 at 10:33 am

    This sauce is seriously gourmet, super flavorful…just AMAZING!!!!! Impressive. πŸ™‚

    Reply
    • Kaitlin | The Garden Grazer

      October 3, 2015 at 3:16 pm

      Thanks for your kind feedback! So glad you enjoyed πŸ™‚

      Reply
  12. Unknown

    September 22, 2015 at 7:31 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      October 3, 2015 at 3:15 pm

      Hi! Yes it’s ground cumin powder πŸ™‚

      Reply
  13. Meagan

    October 23, 2015 at 3:45 am

    Do you know how well these freeze?

    Reply
    • Kaitlin | The Garden Grazer

      October 24, 2015 at 9:26 pm

      Hi Meagan! I haven't tried freezing these, but I bet they’d do okay! 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! πŸ™‚

      Reply
  14. Shawna

    January 24, 2016 at 1:04 am

    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
    • Kaitlin | The Garden Grazer

      January 24, 2016 at 6:28 pm

      Absolutely! Great thoughts!

      Reply
  15. Michael

    January 24, 2016 at 10:58 pm

    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.

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 3:17 pm

      So great to hear!

      Reply
  16. Marianne

    March 14, 2016 at 9:49 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      March 20, 2016 at 6:03 pm

      Wonderful, thank you for sharing!

      Reply
  17. Lorry Robles

    March 22, 2016 at 9:14 pm

    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
    • Kaitlin | The Garden Grazer

      March 27, 2016 at 1:53 am

      Hi Lorry! Fun to hear that! 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 either Bragg or 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. Have fun experimenting with some new vegan recipes! Hope you start to feel better πŸ™‚

      Reply
  18. Jackie Wilkes

    May 26, 2016 at 10:15 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      May 26, 2016 at 11:36 pm

      Hi Jackie! We put the avocado in the enchiladas πŸ™‚ (And often more on top for serving after they bake!) Hope you enjoy!

      Reply
  19. HayGar

    February 13, 2017 at 12:48 am

    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
    • Kaitlin | The Garden Grazer

      February 24, 2017 at 6:05 pm

      That’s so great! Thanks for sharing!

      Reply
  20. Danielle Crouch

    March 2, 2017 at 5:42 pm

    I just made these enchiladas and they are fantastic! They are definitely going on my list of recipes to make again πŸ™‚

    Reply
    • Kaitlin | The Garden Grazer

      April 4, 2017 at 5:26 pm

      Great to hear, Danielle! πŸ™‚

      Reply
  21. Terri S

    July 9, 2017 at 11:41 pm

    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
    • Kaitlin | The Garden Grazer

      August 18, 2017 at 8:59 pm

      Hi Terri! Great to hear from you! 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 πŸ™‚ Thanks so much for coming back to let me know! Hope you all have a beautiful weekend!!

      Reply
  22. Unknown

    November 28, 2017 at 3:28 am

    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
    • Kaitlin | The Garden Grazer

      November 30, 2017 at 9:51 pm

      That sounds great!

      Reply
  23. Andrea Winstanley

    April 15, 2018 at 3:36 am

    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
    • Kaitlin | The Garden Grazer

      April 24, 2018 at 5:25 pm

      Great to hear, Andrea! Thank you for giving them a try and sharing!

      Reply
  24. Tiff & Eli

    June 4, 2018 at 5:36 am

    This a new favorite dinner, THANK YOU!!!

    Reply
    • Kaitlin | The Garden Grazer

      June 6, 2018 at 9:01 pm

      Awesome! Thanks!

      Reply
  25. Anzette

    April 10, 2019 at 1:35 pm

    First time trying enchiladas and it was delicious! Thanks Kaitlin

    Reply
    • Kaitlin McGinn

      April 15, 2019 at 11:10 am

      YAY! So great to hear your first enchilada experience was a success! Thanks for the sweet feedback – have a lovely week!

      Reply
  26. Stephanie Farmer

    August 5, 2019 at 1:38 pm

    Sooo…ooo good – love these! I’ve been removing the avocados from the filling and making guacamole with them to put on top instead. Thanks for a new favorite recipe!!5 stars

    Reply
    • Kaitlin McGinn

      September 16, 2019 at 9:32 am

      Hi Stephanie!! YAY, so glad you’re enjoying these! And I love that you’re just using the avocado for guac on top – smart! Thanks so much for taking the time to leave such sweet feedback πŸ™‚ Wishing you a most beautiful week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me β†’

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