Black Bean Avocado Enchiladas

 

Enchiladas were pretty daunting to me. I didn't know I could make "red sauce" at home or if I could get the tortilla shells to stay in place, or if everything would taste decent once I baked it, but it all worked and was very yummy! 

I got this recipe from The Garden Grazer who creates wonderful vegetarian recipes! No, we aren't vegetarians, Matthew Darling would eat a burger multiple times a week if I'd let him, but I do refer to her website often to help us get more veggies into our diets. Check her out if you feel like your plate is lacking in greens!

 Trader Joe's corn tortillas for the win! SO DELICIOUS y'all. I just adore Trader Joe's.

Trader Joe's corn tortillas for the win! SO DELICIOUS y'all. I just adore Trader Joe's.

 Mixing up the red sauce ingredients! Next time, I think I will use bigger servings of the spices

Mixing up the red sauce ingredients! Next time, I think I will use bigger servings of the spices

 This mix could almost be served as a cold side salad....

This mix could almost be served as a cold side salad....

 Enchilada Assembly Line

Enchilada Assembly Line

 This was just one pan! I ended up using 14 corn tortilla shells!

This was just one pan! I ended up using 14 corn tortilla shells!

Sauce Ingredients:

  • 3 cups Veggie Broth
  • 1/4 cup Tomato Paste
  • 1/4 cup All Purpose Flour
  • 2 tbsp Olive Oil
  • 2 tsp Cumin
  • 1/2 tsp. Smoked Paprika (I used plain Paprika)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chili Powder
  • 1/4 tsp Onion Powder

Filling Ingredients:

  • 10-12 large tortillas or 12-14 small tortillas
  • 1/2 cup uncooked Quinoa
  • 2 small/medium Avocados
  • 1 can Black Beans
  • 1 cup Corn
  • 4-5 Green Onions
  • 1/2 cup Chopped Cilantro
  • 1 tsp Cumin
  1. Follow directions on Quinoa packaging for cooking your 1/2 cup of Quinoa. Set aside to cool once finished.
  2. To make the red sauce, add flour and spices to a small bowl and mix well. 
  3. Add Olive Oil to a sauce pan and heat on medium. Once warm, add flour/spice mixture and tomato paste.
  4. Cook for 1 minute then whisk in veggie broth and bring to a boil.
  5. Reduce heat to a simmer and cook until thick (about 8 minutes).
  6. Preheat oven to 375.
  7. While the sauce is cooking you can slice your avocados and green onions as well as rinse your black beans.
  8. In a large bowl, combine quinoa, beans, corn, cilantro, cumin, and green onions, then mix well. 
  9. Add in avocado and mix gently.
  10. Lightly coat 9x13 pan with Olive Oil or cooking spray then spread a small amount of your red sauce on the bottom of the pan.
  11. Fill each tortilla with an even amount of the quinoa filling and lay seam-side down in the baking dish.
  12. Pour remaining sauce on top once all filled tortillas are in the dish.
  13. Bake for 25 minutes.
  14. Finish it off with your favorite toppings!

I'd love to try enchiladas again using a non-vegetarian recipe. Now that I know I can do it, I think I'll go for something more traditional next time. Or maybe fajita enchiladas! Y'all know we love Mexican food at our house!

Let me know if you try these enchiladas or if you have a favorite enchilada recipe I can try soon! I am just looking for things I can pour salsa over hehe.

 Matthew's plate! Since these are vegetarian, he needed a BIG serving!

Matthew's plate! Since these are vegetarian, he needed a BIG serving!