Easy vegan Black Bean Enchiladas 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-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: Or you could also use pinto beans.
- Sweet corn: Either cooked fresh, frozen corn, fire-roasted, or canned.
- Green onion (scallion)
- Fresh cilantro
- Ground cumin: Or use other spices or seasonings to taste.
- Fresh baby spinach (optional)
- Large tortillas: Or substitute corn tortillas for a gluten-free option.
I also include the recipe for our homemade enchilada sauce below. But feel free to use your own favorite.
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 beef crumbles if desired.
Make it cheesy: Nutritional yeast can provide some cheesy flavor. Or you can add vegan cheese shreds to the filling, or to the top of the enchiladas during the last 10 minutes of baking.
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 with corn tortillas.
Garnish: Top your enchiladas with fresh cilantro or avocado, sliced green onions, vegan sour cream, or sprinkle with nutritional yeast before serving.
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 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)
If you are enjoying these vegan black bean avocado enchiladas, also feel free to check out: