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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!
AuthorKaitlin - The Garden Grazer
Prep Time:30 mins
Cook Time:25 mins
Total Time:55 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 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.


For gluten-free: Use GF flour and GF tortillas. (I use Bob's Red Mill gluten-free all-purpose flour.)

Nutrition Per Serving (Estimate)

Calories: 444 kcal | Carbohydrates: 64 g | Protein: 13 g | Fat: 17 g | Saturated Fat: 3 g | Potassium: 767 mg | Fiber: 11 g | Sugar: 6 g | Vitamin A: 810 IU | Vitamin C: 11 mg | Calcium: 120 mg | Iron: 6 mg