Black Bean Enchiladas are my version of healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices!
Use my super easy 15-minute Green Chile Enchilada Sauce! For more amazing enchilada recipes head on over to my posts for Vegetarian Enchiladas, Sweet Pork Enchiladas, Creamy White Chicken Enchiladas, and Beef Enchiladas.
Why This Recipe Works
So easy — These may look like they’d take a while to put together but these black bean enchiladas are anything but time-intensive. 15 minutes of prep time + 30 minutes in the oven, and your dinner is done!
Avocados — I love alllll the green foods. And this recipe has those in spades. Green enchilada sauce, chilis, and of course, avocados. This fruit is delicious all on its own but when baked into these enchiladas, look out! A bit creamy, a bit saucy, a bit of everything you’ve ever wanted in a meatless dish!
Black beans — Not to be outdone by the avocados, the black beans are another star in these vegetarian black bean enchiladas. The black beans are the perfect accompaniment to the creamy avocado you’ll get in every bite. When you mix them together, roll up the tortillas, cover it all with green enchilada sauce, bake them, then take one bite, you’ll wonder why you ever needed meat to begin with.
Healthy — These black bean enchiladas are healthy too! Black beans are a great protein source, avocado is a healthy fat, red onion is a great antioxidant, garlic has an antibiotic effect, tomatoes are great for your heart and cilantro is loaded with vitamins. It doesn’t get any better than that!
Ingredients
Larger flour tortillas — I recommend the 6-inch, or larger size, depending on how big you want the enchiladas to be. But to adequately stuff them, you should steer away from street taco or anything under 6 inches. You could also use a low-carb or gluten-free tortilla just as easily in this recipe.
Black beans — A can of plain black beans is great in this recipe. No need to make them from dried (although you can!) or to buy them pre-seasoned.
Avocados — Purchase a larger size avocado if you can find it. If you only find the smaller ones, you may need three. I always get an extra avocado anyway just in case the inside of one is bad or the pit takes up the entire fruit. You never know till you slice in them!
Green Chile Enchilada Sauce — I prefer green enchilada sauce because it contains roasted green chilis, which I find to be a wonderful addition to an enchilada sauce. The chilis provide a spicy, tangy flavor that I find to be a great complement to the avocados and beans.
Diced Green Chiles — And, to add even MORE chili flavor, I think it’s a great idea to simmer green chilis right in the green enchilada sauce before adding to the enchiladas. This deepens the flavor of the sauce and also gives it a little bit of texture and extra spice and tang.
Here’s How You Make It
- Simmer the enchilada sauce together with the green chilis in a pan over medium heat. Then, preheat the oven to 400. (photos 1-2)
- Prepare the enchiladas by adding the black beans, avocados, onions, garlic salt, cumin, chile powder, cilantro and tomatoes to a large bowl, then stir to combine. (photo 3)
- Make the enchiladas by first adding 1 cup of sauce to the bottom of a large baking dish. Next, spoon about 3 tablespoons of the black bean-avocado mixture into the center of each tortilla, then roll it up tightly and place each one, seam side down, into the prepared baking dish. (photos 4-6)
- Pour what sauce is left over the top of the rolled up enchiladas and sprinkle cheese over the top. Add any remaining filling on top of the cheese. (photos 7-8)
- Bake for about 15-20 minutes, or until the cheese is nice and bubbly. Add any remaining filling on top of the cheese and serve. (photos 9-10)
Looking for some good sides to go along with this dish? I have you covered.
I always make these with a side salad. Whether you want to go with a simple, tossed greens salad or a little fancier with a mayo-less broccoli salad, I think you’ll agree a salad on the side makes a great accompaniment.
Not into greens? Try a grilled corn salad or corn on the cob instead!
Roasted vegetables are also a great side. I love roasted carrots, broccoli, or green beans.
Chips and salsa, of course!
Mexican rice is a great side too. And, you can make this while the enchiladas are baking.
If you have stubborn, baked-on enchilada sauce that won’t come off your baking dish, here are some tried-and-true hacks for cleaning that off.
I grab my trusty cleaning friend, baking soda, and mix it with some lemon juice and rub it all over the inside of the dish. Let this sit for an hour or two before coming back and scrubbing.
If that doesn’t work, you can try something a little more abrasive like Bar Keepers friend or a mixture of peroxide and baking soda.
Expert Tips & Tricks
- Would you like to add some meat to these enchiladas? You can add in 2 cups shredded chicken or pork.
- Some great toppings include: salsa, chopped tomatoes, sliced black olives, green onions, fresh cilantro, and sour cream.
- These will keep in the fridge for up to 5 days.
More Recipes
- Chicken Enchilada Casserole
- Super Easy Mexican Rice
- Green Chile Enchilada Sauce
- Best Easy Enchilada Sauce Recipe
- Cafe Rio Creamy Tomatillo Ranch Dressing
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Avocado Black Bean Enchiladas
Ingredients
- 9 6-inch flour tortillas - see note for gluten free option
- 1 can black beans - drained and rinsed
- 2 avocados - sliced or diced
- ½ red onion - diced
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ⅓ cup cilantro leaves - roughly chopped
- 1 roma tomato - diced
- 2 10-ounce cans green chile enchilada sauce
- 1 7-ounce can diced green chiles
- ½ cup shredded mexican blend cheese - (or cheddar)
Instructions
- Preheat oven to 400. Place enchilada sauce and green chiles in a medium sauce pan and simmer over medium-high heat while you prepare the enchiladas.
- Add black beans, avocados, onions, garlic salt, cumin, chile powder, cilantro and optional tomatoes to a large bowl and stir to combine. Add about 1 cup of sauce into the bottom of a large baking dish. Spoon about 3 tablespoons of black bean-avocado mixture into the center of each tortilla, roll it up tightly and place in prepared dish on top of sauce. Lay each side by side, seam side down.
- Pour remaining sauce over rolled enchiladas. Sprinkle cheese evenly over enchiladas and top with any left over filling. Bake 15-20 minutes until cheese is bubbly. Serve warm.
Notes
Nutrition
If you like these enchiladas, you’ll enjoy these oven baked mozzarella sticks, and baked zucchini fries.
These are our go-to’s for enchiladas now! Were Vegan and just Leave out the cheese. These are so good!
Thrilled to hear you enjoy this recipe so much!! Thanks, Tiffany!
Love this recipe! It’s terrific for a quick week-day meal!
So happy to hear how much you enjoyed this recipe!
added cheese in the enchilada’s made it creamy and delicious. might have to add meat next time
Any thoughts on making the whole pan ahead and storing in the fridge or freezer ? Thanks!
That should be fine! If you’re wanting it to last longer, I’d put it in the freezer, of course. Make sure it’s all wrapped very well in the fridge and especially the freezer.