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
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Ingredients
- Sauce Ingredients
-
2 tablespoons
neutral-flavored oil
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2 tablespoons
flour (I used oat flour, but others would work)
-
2 tablespoons
chili powder
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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
- Enchilada Ingredients
-
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
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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)
Directions
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(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.
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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.
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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.
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Bake until the sauce is bubbly and browned around the edges, around 30 minutes. Top with any toppings you like.
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