Black Bean Avocado Enchiladas

I randomly came across this recipe while searching for something mexican to add to the weekly menu repertoire (after the boy told me his was wayyyy over my rotating four recipes), as all we tend to eat is anything but American food, if you haven’t noticed yet.. Exceptions are Pizza (come on, I live in Old Forge!) and Chili.. M’mmm, chili..

These are sooo easy, and oh so delish. Leftovers are the bomb with this one, and you WILL have leftovers.

Black Bean & Avocado Enchiladas

Enchilada Sauce Ingredients:

  • 2 Tb EVOO
  • 2 T Whole Wheat Flour
  • 2 Tb Chili Powder
  • 2 Cups Water
  • 3 oz Tomato Paste (so, half of one of those little cans)
  • 1/2 t Cumin
  • 1/2 t Garlic Powder
  • 1/2 t Cayenne Pepper (it’s kind of spicy, cut it down to 1/4 t if you’re a wuss sensitive)
  • 2 Tb Unsweetened Cocoa Powder (I use the same stuff I use for smoothies – Navitas Naturals Organic Cacao Powder)
  • 1 t salt (optional – I don’t use it, but I’m a sodium freak)

Enchilada Ingredients:

  • 10-12 Corn Tortillas
  • 1 can Black Beans (rinsed and drained)
  • 1 Ripe Avocado
  • 2 Roma Tomatoes
  • 2 Whole Green Onions
  • 1/2 c Frozen Corn Kernels
  • 1/4 t Garlic Powder
  • 1/2 t Salt (again, optional)
  • Handful of Cilantro (gross, Gross, GROSS.. but do as you please..)

Alright, now that we’ve gathered all of our ingredients, preheat that oven to 350.  I find it best to make the sauce first because it has to sit for a little while to thicken.


Ignore the brown sugar, I was thinking of a different recipe when I pulled that out of the cupboard. Oops!

In a medium sauce pot, combine the EVOO, flour and chili powder over medium heat until it starts to bubble.


Whisk it for 2 minutes then slowly add the water while whisking. Once combined, add the remaining ingredients and let cook over medium heat until it starts to simmer. Simmering means it’s thickening, this is a good thing. Once thickened to you liking (5-10 minutes), turn it off and set aside for later.


Now, get chopping! Avocado, tomato, green onions – all small pieces, like 1/2″ cubes. Thaw out those delicious little kernels of awesomeness.


Combine all of the veggies in a mixing bowl, add the rinsed beans, sprinkle in your garlic power (and salt, totally optional) and stir to combine.



We’ll bake these like a big casserole, so grab your 9×13 pyrex casserole dish and spray her with a little EVOO pam (or coconut oil spray, get it, it’s awesome).

The corn tortillas usually come in packs of like 50 for like a dollar, but they keep for a long time, if you can think of any other uses for corn tortillas that is.. Put about 10-12 of them in the microwave for 20 seconds to make them more malleable.

Time to roll. Tortilla, scoop of filling, roll, place in casserole dish. Repeat many times.

ALRIGHT, so I have made this recipe twice before and everything has gone smoothly. Sometimes the corn tortillas cracked a little, but they stayed together and didn’t completely unroll. Lucky me, I bought a different kind of corn tortillas for last night’s batch, and they were NOT having it. No rolling allowed. I almost lost it, because everything else was ready. Right as I was about to throw every utensil within my reach, it dawned on me. Mexican lasagna. You won’t roll and stay put, huh? Fine, you shall be layered. And hence, the Black Bean Avocado Enchilada Lasagna was born. To be honest, since we don’t use cheese and they tend to fall apart when you take them out of the pan, it would up looking (and tasting) the same.

My layering system went: coat bottom of pyrex with enchilada sauce, then layer corn tortillas to cover (I think I used 4 or 5), then a layer of the filling, then enchilada sauce, corn tortilla layer, filling layer, enchilada sauce, a few corn tortillas on top and the rest of the enchilada sauce all over the whole thing, making to sure to get it down the sides and EVERYWHERE. Delish.



Pop it in the oven for 25 minutes and you’re ready to eat. Make sure you make some guacamole, have some awesome salsa on hand and pick of a bag of Hot Blues.


Total prep time? It looks like a lot more than it really is, but you could have there prepped in 20 minutes easy, then the oven takes care of the rest. Make sure you get your significant other (in my case, the boy) to make the guacamole fresh while the enchiladas are baking (and hide the chips, because he/she will eat them all!).


A slice of Black Bean Enchilada Lasagna, a handful of Hot Blues, guacamole courtesy of the boy, salsa and black bean dip with a side of Conair? I’ll just say we make the best of our Mondays. 🙂

Side note: not that I’m promoting the meatatarian or whatever you people call yourselves (other yah, I went there), but you can add shredded chicken into your filling and put copious amount of cheese on the top before baking. This is how my father used to make them, and they were awesome. Just putting it out there.


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