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
These hearty vegan black bean & avocado enchiladas are stuffed with fresh ingredients and drenched in a homemade sauce for flavor in every bite.
- 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
- 1/2 tsp cumin $0.03
- 1/2 tsp garlic powder $0.03
- 1/4 tsp cayenne pepper $0.02
- 2 tsp unsweetened cocoa powder $0.03
- 1 tsp salt $0.05
- 15 oz can black beans $1.27
- 1 medium avocado $1.19
- 1 small tomato $0.37
- 1-2 whole green onions $0.08
- 1/2 cup frozen corn kernels $0.26
- handful cilantro $0.19
- 1/4 tsp garlic powder $0.02
- 1/2 tsp salt $0.03
- 8 small tortillas-fajita size $1.59
- 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.
- 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).
- 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 1/3 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.
- 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!
Step By Step Photos
Start 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.
The mixture will form a paste and will begin to bubble along the edges. Keep whisking and cooking this paste for 1-2 minutes.
Whisk 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.
The 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.
Now 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).
I had about 3 cups of filling and 8 tortillas, so I used about 1/3 cup of filling per enchilada.
I had a little filling left over, but NO problem getting rid of it (it went straight into my mouth).
Roll 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.
Then 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.
It’s sad because the pictures don’t do them justice. They’re SO GOOD.