I discovered these enchiladas a year or so ago on a blog that I absolutely love! Every time I make them, I consider tampering with the recipe. But they are so good!!! I just can’t bring myself to do it! So today I share with you a beloved recipe from an incredible blog – budgetbytes.com.
My, oh my, do I have a story to tell about this one……
A few weeks ago I made these tasty enchiladas for dinner. I was speeding through the recipe, trying to get everything thrown together and in the oven before my hubby got home from work.
As I made the enchilada sauce, I was having trouble finding the chili powder (crucial ingredient!!). A few minutes into the search, I found a bulk container of a dark red spice and quickly added four (yes, FOUR) tablespoons to the saucepan. Thinking nothing of it, I finished making the dish.
Fast forward thirty minutes. We sit down to the table and I pass my man a heaping plate of enchiladas. He excitedly takes his first bite, only to call out for a large glass of milk. His mouth was on FIRE! Lol
Remember that dark red spice I found…..yeah, it wasn’t chili powder. Try cayenne pepper! A full FOUR TABLESPOONS of it!
Needless to say, I passed on dinner that night but created a memory worth laughing about for years to come.
Black Bean Avocado Enchiladas Serves 4-6
Total Time – 45 min (prep – 20 min; cook – 25 min)
- 4 Tbs coconut oil
- 4 Tbs whole wheat flour
- 4 Tbs chili powder
- 4 C water
- 1 (6oz) can tomato paste
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (I opt out on this to make it more kid-friendly)
- 4 tsp unsweetened cocoa powder
- 2 tsp Himalayan sea salt
- 2 (15oz) can black beans, drained and rinsed
- 1 avocado, cubed
- 1 medium tomato, diced
- 4 green onions, chopped
- 1 C corn, frozen or canned
- 1 handful cilantro
- 1/2 tsp garlic powder
- 1 tsp Himalayan sea salt
- 10 whole wheat tortillas (or 15 small corn tortillas for GF option)
- Preheat oven to 350º
- First make the sauce. In a medium saucepan whisk together oil, flour, and chili powder. Place over medium heat and gradually stir in water, bringing sauce to a low simmer. Add tomato paste and spices. Bring to a boil, at which point sauce will begin to thicken. Remove from heat and set aside.
- Mix together the beans, avocado, tomato, green onions, corn, cilantro, garlic powder, and salt.
- Warm tortillas for 15 seconds in microwave. Make enchiladas by scooping 1/3 C enchilada mixture onto the center of each tortilla. Roll enchiladas and place in greased 9×13 baking dish, seam side down.
- Pour sauce over enchiladas and bake for 25 minutes.
Note: This is an excellent meal to prep in advance! The sauce and enchiladas store great for a few hours in the fridge. Only wait to pour the sauce over the enchiladas until right before going in the oven.