These hearty vegan Black Bean and Avocado Enchiladas are stuffed with fresh ingredients and drenched in a homemade sauce for big flavor in every bite. BudgetBytes.com
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4.9 from 88 votes

Black Bean and Avocado Enchiladas

These hearty vegan Black Bean and Avocado Enchiladas are stuffed with fresh ingredients and drenched in a homemade sauce for big flavor in every bite. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Keyword: Vegan, Vegetarian, Weeknight Dinner
Total Cost: $7.23 recipe / $1.45 serving
Servings: 5 two per serving

Ingredients

ENCHILADA SAUCE

  • 2 Tbsp vegetable oil $0.10
  • 2 Tbsp all-purpose flour $0.02
  • 2 Tbsp chili powder* $0.60
  • 2 cups water $0.00
  • 3 oz tomato paste (1/2 of a 6oz can) $0.23
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 2 tsp unsweetened cocoa powder $0.03
  • 1 tsp salt $0.05

ENCHILADAS

  • 15 oz can black beans $0.59
  • 1 medium avocado $1.50
  • 1 small tomato $0.86
  • 2 green onions $0.13
  • 1 cup frozen corn kernels $0.33
  • handful cilantro $0.13
  • 1/4 tsp garlic powder $0.03
  • 1/2 tsp salt $0.02
  • 10 8-inch tortillas** $2.49

Instructions

  • 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.
  • Preheat the oven to 350ºF. 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.
  • Coat a casserole dish with non-stick spray. 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 25-30 minutes, or until they’re heated through and the sauce is bubbly along the edges. Top with any remaining cilantro and enjoy!

Notes

*Chili powder is a blend of spices used to season chili, it is not straight red chile powder. Some brands are mild, while others have some heat. If your chili powder is spicy, simply skip adding the cayenne pepper to the sauce.
**You can use either corn or flour tortillas. The size of the tortilla will determine how many enchiladas you will make.