Black Bean Avocado Enchiladas (Dairy-Free, Vegan)

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 –

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)
  1. Preheat oven to 350º
  2. 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.
  3. Mix together the beans, avocado, tomato, green onions, corn, cilantro, garlic powder, and salt.
  4. 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.
  5. 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.

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