The Best Ever Black Bean and Avocado Enchiladas
There are so many possible enchilada variations, it would be impossible to publish them all. You simply can't go wrong with these two amazing ingredients though.
For those of you a little skeptical about vegetable only enchiladas, they are definitely much more delicious than you would think. But I think that can be said for many vegetarian dishes.
This recipe uses a regular enchilada sauce, and you can choose between red, white, and green yourself. However if you'd like something a little something a little bit different, try my Homemade Brown Enchilada Sauce (coming soon) for a real treat.
Cook Time
Quick Poll
What are your favorite enchilada fillings?
Ingredients
- 3 (15oz) cans black beans
- 4 large ripe avocados
- 4 large Roma tomatoes
- 1 (10.75oz) can corn
- 1 bunch green onions (chives)
- 1 small bunch cilantro
- 1 (12 count) package flour tortillas
- 1 (15oz) can enchilada sauce
- 1 tablespoon garlic powder
- pinch salt and pepper
Instructions
- Preheat your oven to 350 degrees F. Prepare a 9 x 13 inch casserole dish by spraying it generously with cooking spray.
- In a large bowl, you will essentially be combining all of your enchilada ingredients.
- Start by opening up your cans of black beans and corn. Drain them in the sink first and then add them to your large bowl.
- You'll want to pull out your large cutting board and knife for the rest.
- Slice and dice your Roma tomatoes into really small chunks. You might want to cut them in half first, lay them out cut side down on your cutting board, cut them into long slices, turn them, and then cut them into slices again the other direction.
- Check out the VIDEO to the right to learn how to small dice a tomato easily. Pour your chopped tomato into your bowl, but do not mix quite yet.
- Now it's time to chop up your avocado, but this takes some finesse if you haven't done this before. You'll want to start by cutting your avocado in half. You'll have to cut with your knife to the middle of the fruit and then turn the avocado all the way around.
- With your hands, gently hold both sides of the avocado and turn them to separate the two halves. They will crush if you are not gentle. To get the pit out of the one side in which it stayed, you'll quickly but carefully submerge the blade of your knife deep into the pit of your avocado. With one hand on the avocado, and your other on the knife, twist and the two should separate.
- If you are careful, once again, you should be able to slice just the meat of your avocado with the knife in both directions. Scoop out the diced avocado squares with a large spoon. See the VIDEO to the right for more help. Pour these cubes into your bowl, but still do not mix.
- On that same chopping board, you'll want to chop your green onions by holding all of the little stalks next to each other tightly and just cutting little slices. Dump these in your large bowl.
- Finally, chop your cilantro. If you have fresh cilantro, you'll want to pull all of the leaves off and stack them on top of each other. Chop in various directions across the top of your cilantro stack, until your cilantro is in small pieces. Dump these into your large bowl.
- Season your mixture (that you haven't mixed yet) with your garlic powder, salt and pepper.
- Now I want you to gently FOLD your mixture together. This means to slide your spoon underneath the whole mixture and gently turn it over. With a little patience, it will all get mixed well.
- Pop your flour tortillas into the microwave for about 10-15 seconds to soften them up so we can roll them.
- Lay them out folded in your prepared casserole dish so that they take up the whole length of the dish.
- Fill each of your tortillas with an equal amount of your bean and corn filling, about 2/3 cup, and sprinkle a couple of tablespoons of shredded cheese into the inside of each one.
- Now roll each tortilla under by first tucking one side of the tortilla in to your mixture and rolling it towards the other side until the fold is on the bottom. Do this with each of your enchiladas until you are done.
- Top all of your finished tortillas with your can of enchilada sauce (check out my homemade enchilada sauce recipes), and the rest of your shredded cheese.
- Bake for 25 minutes.
- Yummy! Yummy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 enchilada | |
| Calories | 380 |
| Calories from Fat | 72 |
| % Daily Value * | |
| Fat 8 g | 12% |
| Saturated fat 2 g | 10% |
| Carbohydrates 61 g | 20% |
| Sugar 2 g | |
| Fiber 11 g | 44% |
| Protein 17 g | 34% |
| Cholesterol 7 mg | 2% |
| Sodium 311 mg | 13% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
So I don't think my husband would ever eat a full meal without some sort of meat in it. There is a world of deliciousness out there, but unless it includes meat, it better just be a side.
I could care less. I just love food! So I've tried to make vegetable dishes before. (You should really try my Black Bean and Corn Quesadillas or my Fennel and Watercress Salad for a real treat.)
As long as you don't say anything, it's amazing enough that he doesn't even notice there's no meat.
If you have picky eaters, this is the dish you should try. My Sweet Potato Enchiladas and my Mushroom Asparagus Enchiladas are to die for as well.
Have fun making these! You'll have to tell me how they turn out for you.
![River Cottage Veg: 200 Inspired Vegetable Recipes [A Cookbook]](https://m.media-amazon.com/images/I/51qLoHiSycL._SL160_.jpg)
![Eat Your Vegetables: Bold Recipes for the Single Cook [A Cookbook]](https://m.media-amazon.com/images/I/51zpS3sVImL._SL160_.jpg)
Quick Poll
What do you think of these vegetarian enchiladas?
Related Recipes
© 2013 Victoria Van Ness
