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. ;)
My family enjoyed this tonight! Thanks!
You are so great to figure out the exact cost – very inspiring!
Keep up the great work Beth!
I just made these enchiladas and boy oh boy they were amazing! At first I was skeptical because of the lack of cheese in the recipe!!! But I think the avocado makes them creamy. Highly recommended!!!!!!!
I’m not sure which I loved more… the filling by itself or the enchiladas. Great recipe! Loved every bite!
These enchiladas are good, but the sauce is the real magic. We use this sauce instead of your “regular” enchilada sauce recipe on the site now whenever we make enchiladas.
So amazing! I’ve been missing Mexican food since I moved abroad and these were perfect! Only things I changed were using olive oil instead of vegetable oil (I live in Spain and olive oil is so much cheaper) and crushed red pepper flakes instead of cayenne. Thanks so much for this – turned out wonderfully!
This recipe is definitely a keeper. I made it for the first time last night, and my boyfriend and I very much enjoyed it. In fact, I ate the leftover filling this morning for breakfast. Next time I make something that calls for enchilada sauce, I’m using this recipe. Perfecto!
This is a truly great recipe. It’s cheap AND delicious AND easy AND healthy AND in the oven in 20 minutes. Now I just need twenty more like it. Thank you!
Would olive oil and whole wheat flour be acceptable substitutes? Or would that completely ruin it?
I think the whole wheat flour would make the enchilada sauce grainy, so I wouldn’t suggest that. Olive oil can be used, though! :)
I have subbed with the white whole wheat flour before.
I know I’m super late to this but I’ve subbed whole wheat flour in the enchilada sauce most of the times that I’ve made it. There’s no perceptible difference, IMO.
2nd time I’ve made this and my fiancé continues to rave. I’m generally the one pushing for healthier food, but it’s not always easy to find things we can both enjoy. The flavors are so deep in this sauce that it eats like unhealthy, comfort food. Win/Win!
Wow! I’ve made this recipe probably about 20 times and realized that I needed to give you major props for it!
I make this recipe a minimum of twice a month. I had to cut the salt down to 1/4 t. in the sauce, and I use fresh garlic in the filling mix and it’s just out of this world!! I also only bake it for about 15 minutes when I use corn tortillas so that it’s still a little saucy.
If I could eat only one thing for the rest of my life, this would be it! Thank you soooo much for sharing this recipe with the world!
This is so good! I omitted the corn, doubled the avocado (because YUM!) And added cheese. Lots of cheese. Haha! But I have no doubt it’s good just the way you made it, too! I haven’t come across a recipe yet that I don’t enjoy, and as I try to incorporate more black beans into our rotation, I am loving that you use them so often!!
Looking forward to the book in 2014!!
that’s called MOLE and it’s a traditional mexican recipe, so don’t take the credit. thanks!
and yes it is deicious
Hahhaha I was not implying that I invented the combination of chile and cocoa.
First, I want to tell you that I have never commented on anything on the internet but, after after trying several of your recipes, I need to say thanks and encourage you to keep going. I am getting reunited with my kitchen, healthy eating and cooking for friends and family and it feels awesome. I will be looking forward to your book.
I discovered this gem of a website yesterday, and after reading all the stellar reviews, decided this was going to be my first recipe- I was not disappointed! I’m a newbie vegan, and have been searching for great-tasting dishes that I can serve to my meat-eating boyfriend without him wincing and this is THE recipe for the job. I made it exactly as stated, served it over rice, and my boyfriend got Mexican blend cheese sprinkled on top of his. It was only after his second serving (I doubled the recipe to have for dinner tonight too) did I tell him the vegan secret. He was amazed and already requested it for next week!
Oh my goodness! When my mom first introduced me to this blog, I didn’t expect much out of it in the realm of vegan options. Man was I wrong! Cannot wait to make these tomorrow evening for dinner. So much gratitude for your amazing recipes.