Black Bean Avocado Enchiladas
If you’re searching for a dish that combines flavor, nutrition, and comfort, look no further than these Black Bean Avocado Enchiladas. Packed with protein-rich black beans, creamy avocados, and sweet corn, these enchiladas are a vibrant twist on a classic Mexican favorite. Whether you’re a seasoned chef or a kitchen newbie, this recipe will have your taste buds dancing and your friends asking for seconds. Let’s dive into the details of making this wholesome and delicious meal!
What Makes This Recipe Special
These Black Bean Avocado Enchiladas stand out because they are not only bursting with flavor but also loaded with wholesome ingredients that make you feel good about what you’re eating. The combination of creamy avocado and hearty black beans creates a satisfying filling, while the homemade enchilada sauce adds a zesty punch. Plus, this recipe is versatile—you can easily customize it to suit your taste or dietary preferences.
What You’ll Need
- 1/2 cup white quinoa (uncooked)
- 2 large avocados
- 4-5 green onions
- 1 (15 oz) can black beans, rinsed and drained
- 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 favorite store-bought option)
- Optional: lightly sautéed spinach for added nutrition
Setup & Equipment
- Large pot for cooking quinoa
- Mixing bowl for combining filling ingredients
- 9×13 inch baking dish for assembling enchiladas
- Skillet for sautéing optional spinach
- Oven for baking the enchiladas
- Wooden spoon or spatula for mixing
Black Bean Avocado Enchiladas Cooking Guide
Step 1: Prepare the Quinoa
Start by rinsing the quinoa under cold water. In a large pot, combine the rinsed quinoa with 1 cup of water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
Step 2: Make the Filling
In a mixing bowl, mash the avocados until creamy. Add the cooked quinoa, black beans, sweet corn, chopped cilantro, green onions (sliced), and ground cumin. Gently mix until everything is well combined. Taste and adjust seasoning if needed.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). This allows the enchiladas to bake evenly and develop a lovely golden color.
Step 4: Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a tortilla and spoon about 1/3 cup of the filling into the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Step 5: Top with Sauce and Bake
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. You can sprinkle additional cheese if desired. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until heated through and slightly crispy on top.
Step 6: Serve and Enjoy
Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro, diced avocado, or a squeeze of lime for a burst of freshness. Enjoy your Black Bean Avocado Enchiladas!
Ingredient Flex Options
- Substitute quinoa with brown rice or couscous for a different grain.
- Add diced bell peppers or zucchini into the filling for extra veggies.
- Use different beans like pinto or kidney beans if you prefer.
- Top with cheese (vegan or regular) for a cheesy finish.
Insider Tips
- Make the enchilada sauce ahead of time to save on prep time.
- For a spicier kick, add jalapeños to the filling or mix in some chipotle powder.
- Let the filling cool slightly before rolling to prevent the tortillas from tearing.
- Feel free to double the recipe and freeze half for a quick meal later!
Keep It Fresh: Storage Guide
To store leftovers, place the enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through. You can also freeze the assembled but unbaked enchiladas. Just wrap them tightly in plastic wrap and foil, and they’ll stay fresh for up to 3 months. When ready to eat, bake from frozen, increasing the cooking time by about 10-15 minutes.
Top Questions & Answers
Can I make these enchiladas gluten-free?
Absolutely! Just use corn tortillas instead of flour tortillas to keep this dish gluten-free.
Can I use other vegetables in the filling?
Yes! Feel free to add any of your favorite vegetables, such as sautéed mushrooms, roasted bell peppers, or even diced tomatoes for extra flavor.
What can I serve with these enchiladas?
These Black Bean Avocado Enchiladas pair beautifully with a fresh green salad, Mexican rice, or even some homemade guacamole on the side.
How spicy is this recipe?
The heat level is quite mild, but you can easily adjust it by adding more spices like cayenne pepper or using a spicier enchilada sauce. Customize to your heat preference!
What to Make After This
- Vegetarian Stuffed Peppers
- Quinoa Salad with Black Beans and Corn
- Creamy Avocado Pasta
- Sweet Potato and Black Bean Tacos
Next Steps
Now that you have all the tools to create these delicious Black Bean Avocado Enchiladas, it’s time to gather your ingredients and get cooking! Share your creations on social media or with friends and family, and don’t forget to enjoy each bite. Cooking is an adventure, and these enchiladas are just the beginning. Happy cooking!
Black Bean Avocado Enchiladas
Ingredients
Equipment
Method
- Start by rinsing the quinoa under cold water. In a large pot, combine the rinsed quinoa with 1 cup of water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
- In a mixing bowl, mash the avocados until creamy. Add the cooked quinoa, black beans, sweet corn, chopped cilantro, green onions (sliced), and ground cumin. Gently mix until everything is well combined. Taste and adjust seasoning if needed.
- Preheat your oven to 375°F (190°C). This allows the enchiladas to bake evenly and develop a lovely golden color.
- Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a tortilla and spoon about 1/3 cup of the filling into the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. You can sprinkle additional cheese if desired. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until heated through and slightly crispy on top.
- Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro, diced avocado, or a squeeze of lime for a burst of freshness. Enjoy your Black Bean Avocado Enchiladas!
Notes
- Make the enchilada sauce ahead of time to save on prep time.
- For a spicier kick, add jalapeños to the filling or mix in some chipotle powder.
- Let the filling cool slightly before rolling to prevent the tortillas from tearing.
- Feel free to double the recipe and freeze half for a quick meal later!
