Black Bean Avocado Enchiladas


1/2 Cup uncooked quinoa
2 Avocados
15 Oz. can Black Beans, rinsed and drained
1 1/2 Cups Corn (thawed)
4 Green Onions, sliced
1/2 Cup Chopped Cilantro
1 Tsp Cumin
8 large Tortillas (or 10-12 corn tortillas)
Nutritional Yeast for sprinkling

3 Cups low sodium Vegetable Broth
1/4 Cup Tomato Paste
1/4 Cup All-Purpose Flour
2 Tbsp Olive Oil
2 Tsp Cumin
1/2 Tsp Smoked Paprika
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 TSP Chili Powder


  1. Rinse and cook quinoa according to package
  2. Make the enchilada sauce
    1. Add Flour and spices in a small bowl
    2. Add olive oil to a saucepan over medium heat
    3. Add tomato paste and flour / spices once warm
    4. Cook 1 minute, whisking
    5. Whisk in broth, bring to a boil
    6. Simmer until thickened, about 8 minutes
  3. Dice the avocado, slice green onions
  4. In a large bowl, add black beans, corn, green onions, cumin
  5. Add cooked quinoa, and stir
  6. Add avocado and toss to combine
  7. Preheat oven to 375
  8. In a lightly sprayed 9 x 13 baking dish, pour a small amount of sauce to coat the bottom
  9. Evenly distribute the black bean/quinoa mixture to the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.
  10. Bake about 25 minutes.

Recipe from

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