Healthy Vegan Black Bean & Avocado Enchiladas

Original recipe modified from
Serves: 4

Spice up your Cinco de Mayo with this delicious enchilada recipe. It is vegan, and can be made gluten free, making it a dish the whole family can enjoy. Plus, black beans are a great source of fiber and protein, while being low in fat. They are also packed with vitamins and minerals like folic acid, magnesium, potassium, and iron—which are vital to helping your body function propery and stay energized and keep muscles healthy.

Total Time: 50 mins | Prep Time: 20 mins | Cook Time: 30 mins



*Use gluten-free flour and tortillas if following a gluten-free diet



  1. In a medium saucepot combine the olive oil, flour, and chili powder. Heat the mixture over a medium heat until it begins to bubble. Whisk and cook for 1-2 minutes.
  2. Slowly pour in water, while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth over medium heat. Let the sauce come up to a gentle simmer to thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it.
  3. Preheat oven to 350 degrees. Drain and rinse black beans and add to a large bowl. Cube avocado, dice tomato, slice green onion, and pull a handful of cilantro leaves from their stems. Add them all to the bowl, along with the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder (recommended amounts above, or use fresh minced garlic).
  4. Coat an 8”×8” casserole dish with non-stick spray. Warm the tortillas briefly in the microwave to make them pliable. Fill each tortilla with about ⅓ cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down.
  5. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.
  6. Bake enchiladas for about 25 minutes, or until they’re heated through and the sauce is bubbly along the edges.
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