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!
