Black Bean and Avocado Enchiladas
Ingredients
- 2 tbspcooking oil
*, $0.10
- 2 tbspall-purpose flour
$0.02
- 2 tbspchili powder
**, $0.60
- 2 cwater
$0.00
- 3 oztomato paste
1/2 of a 6oz can, $0.23
- ½ tspground cumin
$0.05
- ½ tspgarlic powder
$0.05
- ¼ tspcayenne pepper
$0.02
- 2 tspunsweetened cocoa powder
$0.03
- 1 tspsalt
$0.05
- 115oz. can black beans
$0.59
- 1avocado
$1.50
- 1tomato
$0.86
- 2green onions
$0.13
- 1 ccorn kernels
$0.33
- 1 handfulfresh cilantro
$0.13
- ¼ tspgarlic powder
$0.03
- ½ tspsalt
$0.02
- 108-inch tortillas
*** $2.49
Directions
- 1
First prepare the enchilada sauce. In a medium sauce pot combine the cooking oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside.
- 2
Preheat the oven to 350ºF. Drain and rinse the can of beans, then add them to a large bowl. Cube the avocado, dice the tomato, slice the green onion, and pull a handful of cilantro leaves from their stems. Add them all to the bowl, along with the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder.
- 3
Coat a casserole dish with non-stick spray. Fill each tortilla with about 1/3 cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.
- 4
Bake the enchiladas in the preheated oven for 25-30 minutes, or until they’re heated through and the sauce is bubbly along the edges. Top with any remaining cilantro and enjoy!
Black Bean and Avocado Enchiladas
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About this Recipe
Craving a satisfying, flavor-packed vegan dinner that's easy enough for a weeknight? These hearty Black Bean and Avocado Enchiladas are your answer, delivering robust taste with fresh ingredients and big flavor in every bite. This recipe proves that plant-based meals can be utterly delicious and deeply satisfying for the whole family.
What sets these enchiladas apart is the deeply flavorful homemade sauce, crafted with chili powder, cumin, garlic powder, and a hint of unsweetened cocoa powder for a rich, complex base. Paired with a vibrant filling of fresh avocado, black beans, and sweet corn, every forkful is a revelation. It's a method that ensures big flavor without relying on heavy cream or cheese, keeping the dish light yet incredibly fulfilling.
You can expect a truly hearty and satisfying meal, where the richness of the homemade sauce perfectly complements the fresh, vibrant filling. Each enchilada offers a delightful textural contrast: creamy avocado, tender black beans, and the slight pop of corn and fresh tomato. This naturally vegan dish is designed for big flavor, making it a fantastic choice for any dinner, boasting 422.18 calories per serving of pure comfort.
This recipe offers flexibility to suit your pantry and palate. You can easily adjust the cayenne pepper in the homemade sauce to match your desired level of spice. For an even more robust flavor, don't shy away from extra fresh cilantro in the black bean and avocado filling, or sprinkle it generously on top before serving.
Perfect for a satisfying weeknight dinner, these Black Bean and Avocado Enchiladas are a complete meal on their own. Serve them hot, perhaps with a simple side salad to balance the richness.