Black Bean Avocado Enchiladas

Yields:

6 servings

Prep Time:

20 Mins

Cook Time:

10 Mins

Total Time:

30 Mins

Ingredients

1/2 cup white quinoa (uncooked)

2 large avocados

4-5 green onions

15 oz. can black beans

1 1/2 cups sweet corn (I use 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 brand)

Instructions

1. Rinse and cook quinoa according to package directions.

Typically: Place 1/2 cup quinoa (rinsed + drained) in a small saucepan with 1 cup water or broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.

2. Meanwhile, make the enchilada sauce. Set aside.

3. Dice the avocado and slice green onions.

4. In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sautéed spinach if using. Add cooked quinoa and stir. Add avocado and lightly toss to combine.

5. Preheat oven to 375°F (190°C).

6. In a 9×13-inch baking dish, pour a small amount of sauce to coat the bottom.

7. Evenly distribute the black bean/quinoa mixture down the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.

8.Bake for about 25 minutes. Garnish with more fresh cilantro, green onions, or sprinkle with nutritional yeast before serving if desired.

To cook quinoa: Place 1/2 cup quinoa (rinsed + drained) in a small saucepan with 1 cup water or broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.

Side Notes:

You can customize this dish in a number of various ways.

Add spice to it by mixing in some cayenne pepper, chipotle in adobo sauce, jalapeno, or diced green chiles. Hot sauce is also a go to if you please.

If you’re more of an omnivore, simply add some cooked lean beef or chicken to boost the protein content. Stir the cooked portions into the avocado filling mixture and you’re go to go.

If you like your Mexican cheesy, add vegan cheese shreds to the filling, or sprinkle on top of the enchiladas during the last 10 minutes of bake time. Dairy-free mozzarella, cheddar, or a Mexican-style blend work best.

For a more fulling Enchilada, add spinach, diced zuchinni, squash, to the mix to make a bigger of more Enchilada.

Use corn tortillas or other gluten-free tortillas for a gluten-free alternative. You can also assemble corn tortillas as stacked or layered enchiladas in a baking dish.