Black Bean Avocado Enchiladas
A vegan black bean enchilada with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce!
- 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.*
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.
*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.
Calories: 440 kcal | Carbohydrates: 62 g | Protein: 13 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Potassium: 731 mg | Fiber: 12 g | Sugar: 6 g | Vitamin A: 682 IU | Vitamin C: 11 mg | Calcium: 137 mg | Iron: 5 mg