Avocado Corn & Black Bean Enchiladas
Prep time
Cook time
Total time
Black bean, corn and avocado enchiladas are so filling that you wont notice that there is no meat in them.
Serves: 8
  • For the enchilada sauce:
  • ½ tablespoon vegetable oil
  • 3 garlic cloves, minced
  • 1 cup tomato sauce
  • 2 tsp chipotle chili powder
  • 1½ tsp ground cumin
  • ¼ cup chopped cilantro
  • ½ chicken broth or vegetable broth
  • kosher salt and fresh pepper to taste
  • Ingredients for the Enchiladas:
  • 1 tablespoon vegetable oil
  • half of one onion minced
  • 2 large clove garlic, minced
  • 1 Jalapeno, Diced
  • 1 can black beans, drained and rinsed
  • 1½ cups frozen corn
  • ½ cup tomato sauce
  • ¼ cup cilantro
  • ½ teaspoon kosher salt
  • 1½ tsp cumin
  • ½ tsp dried oregano
  • 1 tsp chipotle chili powder
  • 3 avocados, peeled and chopped
  • 2 cups shredded Mexican blend cheese
  • 8-10 flour tortillas (heated for 1 minute in microwave before rolling..see note)
  • Additional Optional Toppings:
  • Sour Cream
  • Cheese
  • Salsa
  • Cilantro
  1. In a medium saucepan, spray oil and sauté garlic. chili powder, cumin, chicken broth, tomato sauce, cilantro, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  2. Preheat oven to 400 degrees.
  3. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add black beans, corn, salt, cilantro, cumin, oregano, chili powder, tomato sauce and cook 2 to 3 minutes. Remove from heat. Add in the diced avocado.
  4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put ⅓ cup mixture into each tortilla, sprinkle with cheese and roll it up.Place on baking dish seam side down, top the enchiladas with sauce. Then top with 1 cup cheese.
  5. Cover with aluminum foil and bake in the oven for 20-25 minutes.
  6. Optional: Top with sour cream, salsa, cilantro or scallions.
Sometimes when I make these enchiladas I am able to get 10 tortillas filled. I think that sometimes my avocados are bigger and then I have more of the filling. Just know that if you ave able to get 10 filled you will have to squeeze them into the pan.
Recipe by Two Sisters Kitchens at http://twosisterskitchens.com/avocado-corn-and-black-bean-enchiladas/