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Black Bean Avocado Enchiladas

These Black Bean Avocado Enchiladas are a delicious and healthy twist on a classic dish! Packed with flavor and nutrients, they’re sure to please everyone.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Healthy, Vegetarian
Servings: 4 servings

Ingredients

Filling Ingredients:

  • 1/2 cup white quinoa (uncooked)
  • 2 large avocados
  • 4-5 pieces green onions
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 1/2 cups sweet corn (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)
  • 1 optional lightly sautéed spinach

Instructions

Instructions:

  • Step 1: Cook the Quinoa - Rinse the quinoa under cold water. Combine with 1 cup of water in a medium saucepan, bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Fluff and set aside.
  • Step 2: Prepare the Filling - In a large mixing bowl, combine cooked quinoa, black beans, sweet corn, chopped green onions, cilantro, and cumin. Fold ingredients together until well combined.
  • Step 3: Mash the Avocados - In a separate bowl, mash the avocados until creamy. Optionally, add salt and lime juice for flavor.
  • Step 4: Assemble the Enchiladas - Preheat the oven to 350°F (175°C). Spread enchilada sauce in the baking dish, fill tortillas with the quinoa mixture and mashed avocado, roll them up, and place seam-side down in the dish.
  • Step 5: Top with Sauce - Pour more enchilada sauce over the assembled enchiladas and sprinkle with cilantro or cheese if desired.
  • Step 6: Bake - Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until crispy and golden.
  • Step 7: Serve and Enjoy - Allow to cool slightly, serve hot with garnishes like cilantro or avocado slices.

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • 9x13-inch Baking Dish
  • Skillet
  • Sharp knife and cutting board
  • Can opener
  • Measuring cups and spoons

Notes

  • Use corn tortillas for a gluten-free option.
  • Make it vegan by using dairy-free enchilada sauce.
  • For added protein, include cooked shredded chicken or tofu.
  • To prevent cracking, warm tortillas before rolling.
  • Store leftovers in an airtight container for up to 3 days.