Black Bean & Avocado Enchiladas

$5.85 recipe / $1.46 serving

Okay, I have to take a little break in the Shredded Beef programming to bring you this absolutely scrumptious vegan delight!

I’ve been eating this for lunch all week and the fact that I only have one serving left almost makes me want to cry… I might have to make a second batch PRONTO. Yes, they’re that good.

What makes these enchiladas so amazing? Not only are they filled with super fresh flavors, but they’re smothered in a homemade enchilada sauce. Now, if you’ve made my homemade enchilada sauce before you know that it takes less than ten minutes to make and is 100 x better than the canned stuff. Well, this time I went one step further and added a little cocoa powder to the enchilada sauce. OMG. You won’t believe how rich and amazing the cocoa makes the sauce! It doesn’t taste like chocolate, just extra rich and good. It’s the same amazing chili/chocolate combo that works magic in the Aztec Cocoa. SO. GOOD.

Black beans give these enchiladas filling power and avocado offers that creaminess that you’d usually get from cheese. If you’re vegan, just make sure your tortillas are vegan (some use lard, some don’t). Or, try making your own!

And yes, I know that enchiladas are supposed to be wrapped in corn tortillas, not flour. Use whichever type you like. Delicious is more important than correct, in my book.

Black Bean & Avocado Enchiladas

Black Bean Avocado Enchiladas

4.9 from 59 reviews
black bean & avocado enchiladas
Prep time
Cook time
Total time
Total Cost: $5.85
Cost Per Serving: $1.46
Serves: 4
  • 2 Tbsp vegetable oil $0.10
  • 2 Tbsp all-purpose flour $0.02
  • 2 Tbsp chili powder $0.30
  • 2 cups water $0.00
  • 3 oz. tomato paste (1/2 6 oz. can) $0.27
  • ½ tsp cumin $0.03
  • ½ tsp garlic powder $0.03
  • ¼ tsp cayenne pepper $0.02
  • 2 tsp unsweetened cocoa powder $0.03
  • 1 tsp salt $0.05
  • 1 (15 oz.) can black beans $1.27
  • 1 medium avocado $1.19
  • 1 small tomato $0.37
  • 1-2 whole green onions $0.08
  • ½ cup frozen corn kernels $0.26
  • handful cilantro $0.19
  • ¼ tsp garlic powder $0.02
  • ½ tsp salt $0.03
  • 8 small tortillas (fajita size) $1.59
  1. First prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it.
  2. Preheat the oven to 350 degrees. Drain and rinse the can of beans, then add them to a large bowl. Cube the avocado, dice the tomato, slice the 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).
  3. Coat an 8×8 casserole dish with non-stick spray. Warm the tortillas briefly in the microwave to make them soft and pliable. Fill each tortilla with about ⅓ cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.
  4. Bake the enchiladas in the preheated oven for about 25 minutes, or until they’re heated through and the sauce is bubbly along the edges. Then devour!


Black Bean & Avocado Enchiladas

Step By Step Photos

enchilada sauceStart with the amazing sauce, so that it will be ready to go on the enchiladas later. Add the vegetable oil, flour, and chili powder to a medium sauce pot. Turn the heat on to medium and begin to whisk them together.

enchilada rouxThe mixture will form a paste and will begin to bubble along the edges. Keep whisking and cooking this paste for 1-2 minutes.

enchilada sauceWhisk in the water first, then add the tomato paste, cumin, garlic powder, cayenne pepper, salt, and cocoa powder. Whisk it all in until smooth, and continue to cook over medium until it comes up to a gentle simmer. Right when it starts simmering it will begin to thicken up. Once it’s thickened, just turn off the heat and set it aside until you’re ready to use it.

chili cococaThe magic mix! Take note, the “chili powder” used in this recipe is a mild blend of chiles and other spices. It is NOT the same as cayenne pepper. If you use 2 Tbsp of cayenne pepper, you’ll burn a hole through your mouth upon tasting it.

fillingNow on to the filling… Drain and rinse the beans, then add them to a bowl. Dice the avocado and tomato, slice the green onion, and add them all to the bowl. Pull a handful of cilantro leaves from the stems and add it to the bowl, along with the frozen corn kernels. Stir it up and then season with a little salt and garlic powder (or you can add a clove of minced, fresh garlic).

fill enchiladasI had about 3 cups of filling and 8 tortillas, so I used about 1/3 cup of filling per enchilada.

leftover fillingI had a little filling left over, but NO problem getting rid of it (it went straight into my mouth).

enchiladas in dishRoll the enchiladas tightly and then arrange them in your dish. Oh, and coat the dish with non-stick spray if you want the enchiladas to come out in one piece.

enchilada sauceThen pour that amazing sauce over top! Bake the enchiladas in a preheated 350 degree oven for about 25 minutes, or until they’re heated through and the sauce is bubbling along the sides.

Black Bean & Avocado EnchiladasIt’s sad because the pictures don’t do them justice. They’re SO GOOD.

Need navigating those avocados? Here’s some help:


  1. VegetarianGirl says:

    Hi Beth,

    I’ve made this before and love it to bits. Planning to make this again, but replacing the filling with that from your black bean quesadillas (that one’s a winner too!).

    Question about the enchilada sauce though – does it freeze well?


    • I find that the sauce freezes okay when it’s already on the enchiladas, but if you freeze it by yourself it separates just a bit upon thawing. The flavor doesn’t change, though! :)

  2. Bryan R says:

    Made these for the first time last night (sans the cocoa) and my wife (vegetarian) LOVED them so much. I am not vegetarian but I think these might be the best enchiladas I have ever had!

  3. Hydee says:

    Can you make this without the cocoa powder? Wasn’t able to get it in the budget this week. I really want to try these. Sounds yumm-o! We looovvee enchiladas.

  4. Courtney says:

    I just want to say thank you, because this is a staple in my home. I add cheese on top, and will add whatever garden veggies I have (jalapenos!!!). I also bake the filled tortillas a bit to crisp them before I finish cooking with the sauce. I asked my boyfriend what he wants for dinner today, and he says, “enchiladas?”. There aint no question on what kind, because it’s ALWAYS these. We’re not vegetarian, but damn if it isn’t more convenient to not cook a protein.

  5. These are so great. They’re perfect to make on the weekend and eat for lunch all week. The avocado gets a little mushy when you do that but I’ve made them with squash and corn too to avoid that :)

  6. Cindy says:

    My boyfriend said that wasn’t made from a recipe it was made from love. He went for seconds and said I’m gonna murder these.

  7. These are amazing! I subbed sauteed onions for the green onions, and roasted sweet potato cubes for the corn. Delicious, definitely making again!

  8. Olivia says:

    Beth I’ve been making your recipes almost exclusively for about 5 months now (since I stumbled upon your site) and this is the one I have made the most (I think) so I’m overdue to leave a review. These enchiladas are AMAZING! Even my husband who doesn’t love the idea of a vegan meal gobbles these up! I have also taken the filling along with tortilla chips to be eaten as a dip/salad to a couple potlucks and have had many people ask for the recipe. As with most of your dishes, my picky 3 year old loves it as well! After having a child and becoming a part time stay at home mom I didn’t have the money, energy or time to cook the way I use to. Thank you for making cooking enjoyable again!!! Plus it’s healthy! You truly are providing an important public service during a time when money is tight and prepared food is over processed junk. THANK YOU!!!!!!!!!

    “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” Ann Wigmore

    • Chandra Romberg says:

      Here, Here! Hooray for Beth! You have made cooking so fun that even my husband cooks now! We discovered your site about a year ago and it has been a wonderful experience for our growing family. Please keep doing what you are doing!

  9. Natalie says:

    I made these tonight and they were fantastic. I used 1/2 the filling in flour tortillas per the recipe and the other 1/2 in corn tortillas. The corn ones came out much better.

    I used dried New Mexican Red chilies blended up in our old coffee grinder to make our own chili powder.

    I have a dairy allergy and my husband is vegetarian. This recipe was perfect for both of us. Thank you!

  10. Anna says:

    That was amazing enchilada sauce! I’ll never buy canned again! Thanks so much for the recipe! 5 stars for the sauce…I made up my own filling!

  11. Sarah says:

    Well I had some major issues……all of which could’ve been solved by not using misshapen homemade tortillas (I was never good at arts&crafts) or by not adding extra ingredients to a filling mix you said was already a lot and then trying to cram them into tortillas that barely passed as round.

    Onto your recipe. Amazing! Can’t wait to make it again!

  12. cindarelli says:

    I will say that I added cream cheese to make the inner mixture creamier…otherwise, I stuck to the recipe and it was awesome! Super filling!

  13. We loved it. I have a gluten-free d.i.l, do you think I can swap out the flour as thickener in sauce with corn starch? Anyone have any idea how much corn starch would be equal to the 2 TBS of flour? (It’s easy to find gluten free tortillas.)

    Thanks again to Beth for being culinary genius and mistress of thrift.

    • The cornstarch will create a very different texture in the sauce than flour, so I’m not sure how that would work. Maybe you could try masa (corn flour) instead of wheat flour. That would keep with the flavor theme better, too. :)

    • Rice flour works just as well as wheat flour. Try to get finely textured white rice flour to avoid the grittiness of brown rice flour. (It is easily available at oriental food stores in white boxes, about the size & shape of a quart of boxed broth.) It can be substituted 1 for 1 in recipes to make a roux.

      Potato starch/flour can also work well… though I’ve used rice flour for so long I haven’t had much need to work with it.

  14. Isabel says:

    I googled bean and avocado (because I had avocados I needed to use) and came across this recipe. It took no time at all and was incredibly delicious. Can’t believe I made enchilada sauce from scratch. Will never use canned again. This will become one of my go to recipes. Hubby loved it, too! Thank you so much for a great dinner recipe!

  15. From the reviews I thought this would taste amazing but it tastes really healthy. There is a lack of flavor so my family ended up eating it with salsa and cheese. I may still make this again but next time I will try adding a vegetarian bullion cube to the water.

    • Jessica says:

      I’m sorry, healthy is a bad thing? My boyfriend and I found this recipe fantastic and full of flavor! Thanks Beth!!

  16. Kristen says:

    I’m a vegetarian and my husband won’t eat anything that doesn’t have meat in it so cooking can be pretty difficult. I made these and he almost ate the whole pan. Even my Romanian father-in-law gobbled them down and didn’t realize there wasn’t meat in them. I’ve made this recipe about four times and use the enchilada sauce for other recipes as well.

  17. Anna says:

    WHOA!! These were awesome! My husband was blown away. Said they were resaurant quality. While I was happy that they were healthy and guilt free. The filling is delicious on its own. In fact, I ate the leftover bit with a spoon while I was baking them. I can see myself making this as a salsa to serve with chips.

  18. Melanie says:

    Very delicious. I haven’t had a recipe from you I didn’t like yet. It’s awesome!

  19. Melanie says:

    Very delicious. I haven’t had a recipe I didn’t like yet. It’s awesome!

  20. I’ve made this like 4 times and it is a consistent HIT, even with the carnivores. The balance is ridiculous!

  21. I love enchiladas with zuchinni (extra moisture!) and I also added red and green peppers and chicken. I like how versatile this is – you can add or take away so many of the elements based on what you have. Beth, I have been following your website for years and it meshes pretty well with exactly what I want to eat all the time, and I really appreciate all the work that goes into it. Keep on recipe-ing!

  22. Sam C says:

    Awesome recipe!

    The filling is delicious by itself and works great as a taco salad with or tortillas.

    Thanks, Beth!

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