Vegan Black Bean and Avocado Enchiladas
Ingredients
Enchilada Sauce
-
2
Tbsp
cooking oil
-
2
Tbsp
all-purpose flour
-
2
Tbsp
chili powder
-
2
cups
water
-
3
oz
tomato paste
-
½
tsp
ground cumin
-
½
tsp
garlic powder
-
¼
tsp
cayenne pepper
-
2
tsp
unsweetened cocoa powder
-
1
tsp
salt
Enchiladas
-
1
15 oz can
black beans
-
1
each
avocado
-
1
each
tomato
-
2
each
green onions
-
1
cup
frozen corn kernels
-
1
handful
fresh cilantro
-
¼
tsp
garlic powder
-
½
tsp
salt
-
10
8-inch
tortillas
Instructions
- Prepare the enchilada sauce by heating oil, flour, and chili powder in a pot until bubbling, then whisk in water and other sauce ingredients until smooth and thick.
- Preheat the oven to 350ºF.
- Drain and rinse black beans, then combine them in a bowl with diced avocado, tomato, sliced green onions, corn, cilantro, salt, and garlic powder.
- Coat a casserole dish with non-stick spray and fill each tortilla with the mixture, rolling them tightly and placing seam side down in the dish.
- Pour the enchilada sauce over the rolled tortillas.
- Bake in the oven for 25-30 minutes until heated through and bubbly.
Nutrition Facts (estimated)
Servings
5
Calories
422
Total fat
14.54g
Total carbohydrates
65.46g
Total protein
14.66g
Sodium
1137.78mg
Cholesterol
0mg
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