I’ve been eating these Black Bean and Avocado Enchiladas 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.
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It’s All About the Enchilada Sauce
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 100x 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.
The Simple Filling
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 don’t contain lard (some do, some don’t). Or, try making your own!
Should I Use Corn or Flour Tortillas for Enchiladas?
Enchiladas are supposed to be wrapped in corn tortillas, not flour flour tortillas, but I’m all about doing what makes you happy. Use whichever type of tortilla you like. But whatever type you use, consider giving them a quick toast in a hot skillet before wrapping your enchilada filling. It will give your enchiladas some extra toasty flavor!
Black Bean and Avocado Enchiladas
Servings 5 two per servingIngredients
ENCHILADA SAUCE
- 2 Tbsp cooking 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 ground 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
- 1 15oz. can black beans ($0.59)
- 1 avocado ($1.50)
- 1 tomato ($0.86)
- 2 green onions ($0.13)
- 1 cup frozen corn kernels ($0.33)
- 1 handful fresh 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 cooking 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!
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Black Bean Enchiladas – Step By Step Photos
Start with the amazing sauce, so that it will be ready to go on the enchiladas later. Add 2 Tbsp cooking oil, 2 Tbsp flour, and 2 Tbsp chili powder to a medium sauce pot. Turn the heat on to medium and begin to whisk them together.
The mixture will begin to bubble. Keep whisking and cooking, after it begins bubbling, for 1-2 minutes. This toasts the flour and chili powder for maximum flavor.
Next, carefully add 2 cups of water, then 3 oz. tomato paste, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1 tsp salt, and 2 tsp cocoa powder. Whisk it all in until smooth, and continue to cook over medium heat until it comes up to a gentle simmer. 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.
Begin preheating the oven to 350ºF. Drain and rinse one 15oz. can black beans, then add them to a bowl. Dice one avocado and one small tomato, slice two green onions, and add them all to the bowl. Pull a handful of cilantro leaves from the stems and add it to the bowl, along with 1 cup frozen corn kernels. Stir everything together and then season with about 1/2 tsp salt and 1/4 tsp garlic powder.
Next, add a little of the filling to each tortilla and then roll it up tight. I used 8-inch flour tortillas and made 10 enchiladas, each with about 1/3 cup filling.
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 350ºF oven for 25-30 minutes, or until they’re heated through and the sauce is bubbling along the sides.
It’s sad because the pictures don’t do these Black Bean and Avocado Enchiladas justice. They’re SO GOOD. I wish you could see the carnival of flavors that are going on inside…
I promise they’ll “disappear” quickly. ;)
Love the sauce, love the avocado/bean combination. This is a definite keeper. I even tried freezing a couple of these (wrapped individually, with the sauce separate) and they were perfect when reheated, even the avocado. Terrific recipe.
This was amazing. Just the right amount of heat for a bite. Got a hearty approval from the husband who is usually anti-vegi. I am looking forward to make it again, thanks for another gem Beth!
Hello! I made these two days ago and they are FANTASTIC! Do you happen to know the nutritional or caloric breakdown?
I’ve made these for my family on my dinner duty night about 3 times now, and they’re always a hit! The sauce is just to die for, it’s my favourite part. My adamantly carnivorous brother and father insist on meat, though, so I usually brown some ground beef with taco-y spices and add a little scoop in each before rolling. I’m 100% fine with the vegetarian version, though. Avocado and beans, sign me up!
This was super tasty!! I am not a fan of avocodo but the flavor was really good. I am so looking forward to trying out more recipes.
Made these last night and they were amazing. My girlfriend was raving. We both love how deep the flavor was and yet healthy. Props!
This is the first recipe from this website I trie and it was delicious – will definitely be cooking this again in future! Thanks for the photos – it made the instructions really clear.
I LOVE these enchiladas. I just have had one problem when I make them. I prefer the soft flour tortillas, but it seems like they get mushy really quick when doused in the enchilada sauce. Any ideas on how to remedy this? Maybe bake them for a little while without the sauce so they get a little crispy?
Yes, you can definitely bake them without the sauce to crisp ’em up and then pour the sauce on at the end :) I know it’s weird, but I LOVE how the tortillas get mushy from the sauce!
We really enjoyed this recipe, but we enjoyed using the leftover filling to make huevos rancheros for breakfast this morning even more. Oh. My. Goodness. It was amazeballs. You must try it!
We really enjoyed this recipe, but we enjoyed using the leftover filling to make huevos rancheros for breakfast this morning. Oh. My. Goodness. It was amazeballs. You must try it!
These were fabulous as are all of your recipes. I have never been disappointed by budget bytes! I did not miss the meat at all and no one else did either 3 out of 4 kids loved them and my husband agreed they were delicious. Thanks!
Hey Beth, this tasted great! Do you think this is freezable?
I haven’t frozen them myself (because I ate them so quickly!) but I definitely think they would freeze good.
Tried this recipe last night. Good, but the mole sauce uses way too much salt, in my opinion. I’d cut the amount to only 1/2 teaspoon at most. And *maybe* reduce the cayenne a bit too – but that’s only because I’m a wuss when it comes to spicy food! ;)
Made these for dinner tonight! My carnivorous husband cleaned the casserole dish. I wasn’t crazy about the enchilada sauce, but the filling was incredible.
I made these for dinner tonight! I didn’t have enough fajita sized tortillas so I ended up frying up some small corn tortillas and using half of the filling for tacos and half for enchiladas. SO GOOD! I’ve never tried anything from your blog that I didn’t like. Thanks!