Avocado and Black Bean Enchiladas

June 25, 2014

Wow, I must really like enchiladas.  While they normally can’t hold a candle to my favorite (tacos), they’re pretty much on the top of my list.  Right now, the irony is that I’m SO sick of Mexican food.  At my sister’s graduation party, we had literally

10 gallons of queso, and because we had 9 gallons of left overs, I’m pretty burnt out.  I’ve been giving queso to everyone who will take it (and mini cupcakes, too) and am still basically drinking it to eat it all before it goes bad.  My freezer will barely close from all the containers I have in there.  Luckily, my coworkers will eat anything you put out, so I had a crock pot of queso going all day Monday and it was devoured before lunch.  Several people waited until just barely 9 am, so they could claim they didn’t have nachos for breakfast.

Avocado and Black Bean Enchiladas

But enough about queso, there’s actually no cheese in these.  No real, dairy cheese anyway.  And I’m pretty thankful for that.  Had I known last week how much cheese would be in my life, I would’ve been eating 100% vegan in preparation.  I love cheese, but even I have my limits.

Avocado and Black Bean Enchiladas

This recipe was born out of laziness.  These are all ingredients I usually have on hand (yes, I pretty typically have avocados chilling out on the counter, I just can’t get enough of them).  If you aren’t burn out on cheese, you could totally just use a sprinkle of cheddar, but this is the perfect place to try nutritional yeast if you haven’t already.  I’m constantly raving about vegan cheese sauce and this is a case where you have just a taste.  It’s not everyone’s favorite flavor the first time they try it, but I promise you that you’ll fall in love if you give it a try.

Avocado and Black Bean Enchiladas
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • Corn tortillas (I used 10)
  • 15 oz can black beans or 1½ c cooked black beans
  • 4 oz can chopped green chilies
  • ½ recipe vegan cheese sauce (or you could use a sprinkle of cheddar or Daiya)
  • 1 avocado, sliced
  • Enchilada sauce (can or see notes)

  1. Preheat the oven to 400 degrees F. Spritz a casserole dish with nonstick spray.
  2. Microwave the tortillas until soft. I normally sprinkle with a bit of water, wrap with paper towel, and microwave for 30 seconds, but some packages will have specific directions.
  3. In a bowl, toss together the beans and chilies.
  4. In each tortilla, spread a layer of the vegan cheese sauce, layer a few slices of avocado, and top with beans. Roll and place seam side down in the prepared casserole dish. Careful not to overfill the tortillas. Repeat until you’re out of filling, I had enough for about 10 tortillas.
  5. Cover tortillas with enchilada sauce.
  6. Cover the casserole dish with aluminum foil and bake for 30 minutes.
  7. Serve hot.

For enchilada sauce, I recommend using this homemade recipe. For these enchiladas, I preferred to swap out the onion and garlic for ½ tsp onion powder and ½ tsp garlic powder and didn’t cook the sauce so that it was thinner. This made the sauce less spicy and let the enchiladas get extra soft. If you like your enchiladas spicier, add some cayenne to the sauce. If you prefer dryer + spicier, thicken the sauce or used canned.
If you don’t like hot avocado, save it until after the enchiladas are cooked and top with it.

Nutrition Information
Serving size: 2 – 3 enchiladas



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    Shonalika Jul 10, 2014

    This looks so amazing – I LOVE Mexican food but rarely have it at home due to all the various sauces and dips involved, they end up unused after the main meal runs out… But putting in a bit of extra effort and making the sauces myself, in the right quantities, should sort that right out (besides cheesy vegan-ness = win.)

    Kyla @ Two Cups Cacao Jul 09, 2014

    Whoa… this looks too good to be true! Before I went vegan, I used to love going into town and picking up some Enchiladas to devour. I still miss them, so I ought to give this recipe a try! Thanks for posting!

      Kelly Jul 09, 2014

      Thanks Kyla! Enchiladas are a favorite food of mine and they’re so easy to make vegan. Let me know if you try them out!

    Ella-HomeCookingAdventure Jul 08, 2014

    Simply and delicious. That’s what I am looking for too. I will definitely try this recipe.

    cheri Jun 27, 2014

    These have my name written all over them, I love these Kelly, I’ve had something to this very similar and ooh it was good.

    Pamela @ Brooklyn Farm Girl Jun 26, 2014

    Oh Kelly, I want to hug you for this. Seriously. I’m in love! Pinning right now! Goodness gracious.

    Em @ Love A Latte Jun 25, 2014

    Looks like heaven to me! And I love your taco recipe too. We tend to go to quesadillas when I’m really lazy and want something nutritious and simple for dinner, but I think switching it up to enchiladas would be a good choice! 🙂

      Kelly Jun 25, 2014

      Quesadillas are pretty amazing too. Really, you can’t go wrong with Mexican-inspired food in my opinion!

    Allison Jun 25, 2014

    Some of my favourite recipes are the ones where I use up what’s on hand. Love the simplicity of this. You can never go wrong with enchiladas!