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5 from 7 votes

Black Bean Avocado Enchiladas

Vegan enchiladas with creamy avocado all smothered in a delicious, savory Mexican-inspired enchilada sauce!
AuthorKaitlin - The Garden Grazer
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings8 enchiladas


  • 1/2 cup white quinoa (uncooked)
  • 2 medium avocados
  • 15 oz. can black beans
  • 1 1/2 cups corn
  • 4-5 green onions (sliced)
  • 1/2 cup chopped 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. 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, using 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 sauteed 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 to the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.
  • Bake about 25 minutes.
  • Optional: garnish with cilantro, green onions, or sprinkle nutritional yeast before serving.


For gluten-free: use GF all-purpose flour and GF tortillas.

Nutrition Per Serving (Estimate)

Calories: 444 kcalCarbohydrates: 64 gProtein: 13 gFat: 17 gSaturated Fat: 3 gPotassium: 767 mgFiber: 11 gSugar: 6 gVitamin A: 810 IUVitamin C: 11 mgCalcium: 120 mgIron: 6 mg