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Author Notes: These vegan enchiladas are so flavorful, healthy, and satisfying - you won't miss the meat or cheese! It is loosely adapted from this recipe: http://www.budgetbytes.com/2013/04/black-bean-avocado-enchiladas/. Note: Taste the sauce for spiciness before adding the red pepper flakes. Some chili powders are spicier than others, and this will greatly influence the heat of the dish. —Becca LB
- 2 tablespoons neutral-flavored oil
- 2 tablespoons flour (I used oat flour, but others would work)
- 2 tablespoons chili powder
- 2 cups water
- 1/4 cup tomato paste
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 teaspoon salt
- 6-7 small corn tortillas
- 2 cups cooked black beans
- 1 avocado, diced
- 1/4 cup diced red onion
- 2/3 cup cooked quinoa
- 1 medium carrot, finely shredded
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/4 cup chopped red onion (optional)
- 2 garlic cloves, crushed or put through a press
- 1/2 teaspoon salt (heaping)
- (Preheat the oven to 350F.) In a small saucepan over medium heat, combine the flour, oil, and chili powder. Whisk together and let it bubble for a minute or 2.
- Whisk in the water, and add the rest of the sauce ingredients. Let the mixture come to a gentle simmer (it will thicken at this point) and then turn off the heat.
- In a mixing bowl, combine all filling ingredients (except the tortillas) and mix well. Adjust the seasoning to taste.
- Fill each tortilla with filling, fold the tortilla, and place it seam side down in a greased casserole dish. Once all the filling has been used up, pour the sauce over the enchiladas.
- Bake until the sauce is bubbly and browned around the edges, around 30 minutes. Top with any toppings you like.
- This recipe was entered in the contest for Your Best Quinoa Recipe