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    Home » Recipes » Enchilada

    Black Bean Avocado Enchiladas

    Jul 22, 2014 by Kaitlin

    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!

    Black bean and avocado enchiladas with homemade sauce on a plate

    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!

    Quinoa, corn, and cilantro ingredients in a bowl

    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.

    Homemade enchilada sauce being poured over enchiladas

    Customizing

    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.

    Serving

    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.

    Plate of black bean avocado enchiladas with fresh cilantro on top

    For more inspiration, also browse all vegan enchilada recipes or Mexican-inspired recipes.

    Black bean and avocado enchiladas with homemade sauce on a plate

    Black Bean Avocado Enchiladas

    A vegan black bean enchilada with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce!
    5 from 7 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Mexican-inspired, Vegan
    Servings: 8 enchiladas

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    *To cook quinoa: Place 1/2 cup quinoa (rinsed + drained) in a small saucepan with 1 cup water or broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
    For gluten-free: Use GF flour and GF tortillas. (I use Bob's Red Mill gluten-free all-purpose flour.)
    Make it cheesy: Add vegan cheese shreds to the filling, or on top of the enchiladas during the last 10 minutes of bake time.
    Make it spicy: Add cayenne pepper, chipotle in adobo sauce, jalapeno, or medium diced green chiles. Or simply top with hot sauce to taste.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Black Bean Avocado Enchiladas
    Amount per Serving
    Calories
    440
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    9
    g
    Potassium
     
    731
    mg
    21
    %
    Carbohydrates
     
    62
    g
    21
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    682
    IU
    14
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    137
    mg
    14
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan black bean avocado enchiladas recipe, also feel free to check out:

    • Vegan Burrito Bowl with Chipotle Sauce
    • Chickpea Walnut Taco Crumbles
    • Mexican Quinoa Stuffed Peppers

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Enchilada Recipes

    • Protein Monster Vegan Enchiladas
    • White Bean Zucchini Enchiladas (Vegan)
    • Vegetable Quinoa Enchiladas (Vegan)
    • Vegan Green Enchiladas with White Beans

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Stephanie Farmer

      August 05, 2019 at 1:38 pm

      5 stars
      So 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!

      Reply
      • Kaitlin McGinn

        September 16, 2019 at 9:32 am

        Hi Stephanie! So glad you're enjoying these. And I love that you're just using the avocado for guacamole on top - smart! Thanks so much for taking the time to leave your kind feedback.

        Reply
    2. 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

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

        Reply
    3. Tiff & Eli

      June 04, 2018 at 5:36 am

      This a new favorite dinner, THANK YOU!!!

      Reply
      • Kaitlin | The Garden Grazer

        June 06, 2018 at 9:01 pm

        Awesome! Thanks!

        Reply
    4. 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
    5. 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
    6. Terri S

      July 09, 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. Thanks so much for coming back to let me know!

        Reply
    7. Danielle Crouch

      March 02, 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.

      Reply
      • Kaitlin | The Garden Grazer

        April 04, 2017 at 5:26 pm

        Great to hear, Danielle!

        Reply
    8. HayGar

      February 13, 2017 at 12:48 am

      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
    9. 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.

        Reply
    10. 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
    11. 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
    12. Shawna

      January 24, 2016 at 1:04 am

      Husband 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
    13. FreshLavenderDesigns

      August 06, 2015 at 10:33 am

      This sauce is seriously gourmet, super flavorful. Just AMAZING! Impressive.

      Reply
      • Kaitlin | The Garden Grazer

        October 03, 2015 at 3:16 pm

        Thanks for your kind feedback! So glad you enjoyed.

        Reply
    14. Shery

      April 05, 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 06, 2015 at 5:50 pm

        So great to hear!

        Reply
    15. 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 06, 2015 at 5:48 pm

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

        Reply
    16. 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

        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
    17. Molly

      July 29, 2014 at 12:16 pm

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

      Reply
    18. Stacey Parker

      July 24, 2014 at 10:52 pm

      Two Thumbs up from DH!

      Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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