Vegan black bean enchiladas with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce. These are so flavorful and satisfying!
These satisfying, nutrient-packed enchiladas are adapted from our all-time favorite Black Bean Spinach Enchiladas. But here we use creamy avocado instead of vegan cheese shreds (even though those would work great too!)
Quinoa and black beans combine for a hearty filling packed with fiber and protein. The result is both nourishing and delicious!
Ingredients for Avocado Enchiladas
For the enchilada filling you will need:
- White quinoa
- Black beans
- Sweet corn (cooked fresh, frozen, or canned)
- Green onion (scallion)
- Fresh cilantro
- Ground cumin
- Fresh baby spinach (optional)
I also include the recipe for our homemade enchilada sauce. But feel free to use your own favorite. (The sauce ingredients look fairly long, but half are simply spices you can change to your own liking.)
Black Bean Avocado Enchiladas
- 1/2 cup white quinoa (uncooked)
- 2 medium avocados
- 15 oz. can black beans
- 1 1/2 cups sweet corn (I use frozen or canned)
- 4-5 green onions
- 1/2 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 8 large tortillas (or about 10-12 corn tortillas)
- Nutritional yeast for sprinkling
- Optional: lightly sautéed 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. ground 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
- Rinse and cook quinoa according to package directions. (For 1/2 cup quinoa I use 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 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 lightly sprayed 9×13 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.
Nutrition Per Serving (Estimate)
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