Vegan Black Bean & Avocado Enchilada’s

Vegan Black Bean & Avocado Enchilada’s

Okay, here it is as promised! Not much to say about this besides how delicious it turned out!! This was a huge hit with my family especially my kids! I was honestly sad when it was gone. I really hope you enjoy it as much as we did!

INGREDIENTS

SAUCE

  • 2 Tbsp olive oil
  • 2 Tbsp gluten-free flour  (In this recipe I used Garbanzo bean flour)
  • 2 Tbsp chili powder
  • 2 cups vegetable broth (water can be used in place of veggie broth)
  • 3 oz tomato paste (1/2 6 oz can)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 tsp unsweetened cocoa powder
  • 1 tsp salt

ENCHILADAS

  • 15 oz can black beans (rinsed and drained)
  • 1 medium avocado (cubed)
  • 1 small tomato (diced)
  • 1-2 whole green onions (sliced)
  • 1/2 cup frozen corn kernels
  • handful cilantro (remove from stems)
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 14 small gluten-free corn tortilla’s

TOPPINGS (optional)

  • Your favorite salsa
  • Shredded vegan cheese
  • Nutritional Yeast

INSTRUCTIONS

  1. First, prepare the enchilada sauce. In a medium saucepan combine the olive oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the paste for 1-2 minutes. Slowly pour in the vegetable broth 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 until it thickens. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it.
  2. Preheat the oven to 350 degrees. Drain and rinse the can of beans, then add them to a large bowl along with the avocado, tomato, green onion, handful of cilantro, and the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder.
  3. Coat a 9.25×13.25 (may need to use a bigger one if you would like all the enchiladas to fit) casserole dish with olive oil. Warm the tortillas briefly in the oven to make them soft and pliable (not necessary but it helps). Fill each tortilla with about a spoon full 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.
  4. 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. And toppings then simply enjoy!

Close Menu
×
×

Cart