An easy vegan Black Bean Enchiladas recipe with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce. So flavorful, satisfying, and filled with plant-based protein and fiber!
These satisfying, nutrient-rich enchiladas are adapted from our all-time favorite Black Bean Spinach Enchiladas.
Quinoa and black beans combine for a hearty filling. It's packed with both fiber and protein.
Then it's tossed with sweet corn, avocado, fresh cilantro, and green onions.
They are easy to make, and the result is both nourishing and delicious!
Ingredients for Avocado Enchiladas
For the enchilada filling you will need:
- White quinoa: Quinoa is a good source of protein, fiber, and other nutrients. It's also a complete protein which means it contains all nine essential amino acids. Quinoa is often classified as a grain, but technically it is a seed, making it gluten-free. There are a couple different varieties, but I like using white quinoa in this recipe.
- Avocado: You will need about two medium or large avocados for this recipe.
- Black beans: Or you could also substitute pinto beans instead.
- Sweet corn: Either use cooked fresh, frozen corn, fire-roasted, or canned.
- Green onion (scallion)
- Fresh cilantro
- Ground cumin: Or use other spices or seasonings to taste. Garlic powder, dried oregano, or smoked paprika would be tasty as well. Be sure your pantry spices are fresh (not expired) for best flavor.
- Fresh baby spinach: This is optional, but I like to include it for extra nutrients.
- Large flour tortillas: I try to find whole grain tortillas when possible. Use gluten-free if desired, or substitute corn tortillas for a gluten-free option.
Note: I also include the recipe for our homemade enchilada sauce. But feel free to use your own favorite store-bought sauce, salsa verde, or blender sauce.
Make it spicy: Add cayenne pepper, chipotle in adobo sauce, jalapeno, or medium diced green chiles. Or simply top with hot sauce to taste.
Make it "meaty": Include your favorite vegan ground beef crumbles if desired. Cook these separately according to package instructions. Then stir the cooked crumbles into the avocado filling mixture.
Make it cheesy: Add vegan cheese shreds to the filling, or sprinkle on top of the enchiladas during the last 10 minutes of bake time. Dairy-free mozzarella, cheddar, or a Mexican-style blend work great. Nutritional yeast can provide some cheesy flavor as well.
Gluten-free: To make these gluten-free, simply use corn tortillas or other gluten-free tortillas. Or you can assemble these as stacked/layered enchiladas in your baking dish with corn tortillas.
Garnish: Top your enchiladas with fresh cilantro, avocado, guacamole, sliced green onions, vegan sour cream, fresh lime juice, or sprinkle with nutritional yeast before serving.
Pair it with rice! These are great served with Cilantro Lime Brown Rice on the side.
Black Bean Avocado Enchiladas
- 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
- 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.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan black bean avocado enchiladas recipe, also feel free to check out: