Creamy Black Bean Avocado Enchiladas with Spicy Chipotle Sauce

Recipe Introduction

Quick Hook

Fancy some Creamy Black Bean Avocado Enchiladas tonight? Honestly, these are a game-changer. This recipe features a Chipotle Black Bean Filling and a Spicy Enchilada Sauce , giving it that crave-worthy Southwestern kick.

Brief Overview

Enchiladas are a classic Mexican comfort food dish. These Vegetarian Mexican Recipes are easy to make and only take about an hour.

This recipe makes 6 enchiladas, perfect for a small family or gathering.

Main Benefits

This Healthy Enchilada Recipe is packed with fiber and healthy fats. They are perfect for a meatless Monday or any occasion where you want something delicious and satisfying.

What makes these Vegan Enchiladas so special is the combination of creamy avocado and spicy chipotle.

Okay, So you might ask Why Black Bean Avocado Enchiladas over, say, some ground beef option. Well, It is lighter.

But, let me tell you, it's packed with flavor and won't leave you feeling sluggish, You know? It's like a fiesta without the food coma.

And if you're trying to cut back on meat or explore more plant-based meals, these are fantastic. It's like sneaking in a healthy dose of protein and fiber, all while enjoying something totally indulgent.

If you're looking for a Meatless Potato Soup alternative, maybe something a little less soupy, these enchiladas could be your next best friend.

Plus, who doesn't love a dish that's easy to customize? You can totally adjust the spice level to your liking, or add other veggies to the filling.

And speaking of customizations, If you are trying to find a No Meat Potato Soup , why not throw in some potatoes in there, but if you are craving enchiladas, you can try to add Potato as one of your fillings! Just go crazy! That's what i did, you know?

Alright, let's get this show on the road. First, we need our ingredients. Don't worry, nothing too crazy here. I tried to keep it simple so you can easily find everything at your local supermarket or that cute little farmer's market you love.

Alright, let's talk about what you'll need to make these awesome Black Bean Avocado Enchiladas . Honestly, it's not too complicated, even if it sounds a bit fancy! I'm aiming for delicious, not stressful, you know?

Creamy Black Bean Avocado Enchiladas with Spicy Chipotle Sauce Recipe Card

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Preparation time:25 Mins

Cooking time:30 Mins

Servings:6 Enchiladas

Ingredients:

• 1 tbsp olive oil (15 mL)
• 1 medium onion, chopped (approx. 1 cup/150g)
• 2 cloves garlic, minced
• 1 tbsp chili powder (15 mL)
• 1 tsp ground cumin (5 mL)
• ½ tsp smoked paprika (2.5 mL)
• 1/4 tsp dried oregano (1.25 ml)
• 1 (28 oz/794g) can crushed tomatoes
• 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 tbsp adobo sauce (from the can) (15 mL)
• 1 cup vegetable broth (240 mL)
• Salt and freshly ground black pepper to taste
• 1 tablespoon brown sugar (12g)
• 1 tbsp olive oil (15 mL)
• 1 medium onion, chopped (approx. 1 cup/150g)
• 1 (15 oz/425g) can black beans, rinsed and drained
• 1 (15 oz/425g) can corn, drained
• 1 avocado, diced
• ½ cup chopped cilantro (120ml)
• ¼ cup crumbled cotija cheese (optional, or other crumbly cheese like feta) (60ml)
• Juice of 1 lime
• Salt and freshly ground black pepper to taste
• 6 corn tortillas
• 2 cups shredded Monterey Jack cheese, or Mexican blend (approx. 200g)

Instructions:

• Heat olive oil in a large skillet. Sauté onion until softened. Add garlic, chili powder, cumin, smoked paprika, and oregano; cook until fragrant. Stir in crushed tomatoes, chipotle peppers, adobo sauce, vegetable broth, and brown sugar. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
• Heat olive oil in a separate skillet. Sauté the chopped onion until translucent. Add black beans, corn, diced avocado, cilantro, and cotija cheese (if using). Season with lime juice, salt, and pepper. Stir well to combine.
• Preheat oven to 375°F (190°C). Spread a thin layer of chipotle sauce in the bottom of the baking dish. Warm the corn tortillas in a microwave or dry skillet to make them more pliable (about 10-20 seconds on each side). Spoon approximately 1/3 cup of filling into each tortilla. Roll up each tortilla tightly and place seam-side down in the baking dish.
• Pour the remaining chipotle sauce evenly over the enchiladas. Sprinkle generously with shredded cheese. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
• Let the enchiladas rest for a few minutes before serving. This helps the sauce thicken slightly and prevents burning your mouth.

Nutrition Facts

Calories:650 calories

Fat:35g

Fiber:15g

Recipe Info

Category:Main Course

Cuisine:Mexican

Ingredients & Equipment

Main Ingredients for Fiesta Flavors

Okay, so for the sauce, you'll need 1 tbsp (15 mL) olive oil . Use a good quality one, it makes a difference! Then, 1 medium onion (about 1 cup/150g ) finely chopped.

Don't skimp! Also, you'll need 2 cloves of garlic , minced, a proper tablespoon of chili powder (exactly 1 tbsp / 15 mL ), 1 tsp (5 mL) ground cumin , a pinch ( ½ tsp / 2.

5 mL ) of smoked paprika, and just a tiny sprinkle of dried oregano ( ¼ tsp / 1.25 ml ).

We need a 28 oz (794g) can of crushed tomatoes .

Oh my gosh, you cannot forget the star: chipotle peppers! Use 1-2 minced chipotle peppers . Adjust to your spice level, though.

The sauce from the can, 1 tbsp (15 mL) adobo sauce , brings an amazing depth. Next, 1 cup (240 mL) of vegetable broth is important.

Brown sugar, just 1 tablespoon (12g) , helps balance the acidity of the tomatoes. Salt and pepper, of course, to taste.

For the filling, we're using 1 tbsp (15 mL) olive oil again. Oh! You also need 1 medium onion for the filling, too, roughly 1 cup /150g .

Grab one 15 oz (425g) can each of black beans and corn. Make sure to rinse and drain them, alright? One ripe avocado, diced (but not too ripe!).

Chop up ½ cup (120 ml) of fresh cilantro . You'll need the juice of 1 lime for brightness. And, because I love cheese, use ¼ cup (60ml) of crumbled cotija .

If you want to go Vegan Enchiladas way, just skip the cheese! I've tried making this a Healthy Enchilada Recipe and it taste awesome!

Finally, for assembly, 6 corn tortillas and 2 cups (200g) of shredded Monterey Jack cheese are essential. If you want to get the perfect vegetarian option, feel free to also use No Meat Potato Soup .

This soup can actually provide a great appetizer!

Seasoning Notes – Spicing Things Up!

The essential spice combo here is chili powder, cumin, and smoked paprika. This blend gives it that Southwestern Vegetarian Cuisine kick.

If you don't have chipotle peppers, a dash of cayenne pepper and a little extra smoked paprika will do the trick.

A tablespoon of brown sugar also helps sweeten the deal for the Spicy Enchilada Sauce !

Equipment Needed – Keep it Simple

All you really need is a large skillet or Dutch oven for the sauce. A 9x13 inch baking dish is a must for baking the enchiladas.

I use a simple small bowl. My mom only used that bowl for like 30 years. I always remember that.

Honestly, for this Creamy Avocado Enchiladas recipe, don't overthink the equipment. A good knife, a skillet, a baking dish, and you're golden!

Alright, let's talk enchiladas! Specifically, Black Bean Avocado Enchiladas with a killer kick. Honestly, these are a weeknight game changer.

Forget boring dinners, we're going south of the border tonight, baby! I love these. It's like a party in your mouth.

Cooking Method: Enchilada Excellence

Let's dive into the secrets of making these bad boys. It's easier than you think! No need to be a culinary wizard. I'll guide you through it.

Prep Steps: Get Your Ducks in a Row

• Essential mise en place: Chop your onion, mince garlic, dice avocado. Measure out your spices. Having everything ready makes cooking so much smoother.
• Time-saving organization tips: While the sauce simmers, prep your filling. It's all about multi-tasking, innit?
• Safety reminders: Be careful when working with hot skillets. Don't burn yourself! Ouch!

Step-by-Step Process: Let's Get Cooking

1. Heat 1 tbsp olive oil in a skillet and sauté chopped onion until softened.
2. Add garlic and spices; cook until fragrant, about 1 minute .
3. Stir in crushed tomatoes, chipotle peppers, and broth.
4. Simmer for 15 minutes , stirring occasionally. This is where that Spicy Enchilada Sauce magic happens.
5. Mix black beans, corn, diced avocado, cilantro, and lime juice for the filling.
6. Warm corn tortillas to make them pliable.
7. Fill each tortilla with black bean mixture, roll, and place in a baking dish.
8. Pour sauce over enchiladas, sprinkle with cheese, and bake at 375° F ( 190° C) for 20- 25 minutes .

Pro Tips: Level Up Your Enchiladas

• Secret Ingredient Alert: A little brown sugar in the chipotle sauce adds a lovely depth of flavour. Trust me on this one.
• Common Mistakes to Avoid: Don't overfill the tortillas! They'll burst in the oven. Nightmare!
• Make-Ahead Option: The sauce can be made a day in advance. Meatless Potato Soup is a family favorite that can also be made a day ahead!

If you are looking for a No Meat Potato Soup variation to serve alongside this lovely dish, I highly recommend you try to find a recipe for Potato Soup Without Cheese and add a tiny little bit of smoked paprika.

I also found out that using canned potatoes to make No Meat Potato Soup is the perfect way to shorten cooking time!

Vegetarian Mexican Recipes are my go-to when I'm trying to impress friends. I think the Chipotle Black Bean Filling really brings out the Southwestern Vegetarian Cuisine vibes.

These Black Bean Avocado Enchiladas are a great option for anyone who want to try something Healthy Enchilada Recipe . And, if you are looking for an option of Vegan Enchiladas just remove the cheese.

So there you have it! These Black Bean Avocado Enchiladas are the perfect Creamy Avocado Enchiladas for a flavourful, fun, and relatively healthy meal.

Whip them up and let me know what you think! Enjoy!

Recipe Notes for Your Epic Black Bean Avocado Enchiladas

Honestly, these Black Bean Avocado Enchiladas are pretty forgiving. But, I've got a few tips from my own kitchen adventures to make them amazing . Like, restaurant-quality amazing. So, let's dive in!

Serving Suggestions: Enchilada Extravaganza!

Presentation, darling, is everything. Plating is key. Imagine two glorious Creamy Avocado Enchiladas on a plate. A dollop of sour cream? Yes! A sprinkle of fresh cilantro? Absolutely!

For sides, think fresh and bright. Mexican rice is a classic. A simple salad with lime dressing? Perfect. And a margarita? Well, it's always five o'clock somewhere, right? Don't forget a side of Meatless Potato Soup .

Or even No Meat Potato Soup . If you're feeling bold. Honestly, a light soup is the perfect accompaniment.

Storage Tips: Enchilada Leftovers (If They Exist!)

These Healthy Enchilada Recipe leftovers are great for lunch. For refrigeration, store them in an airtight container. They'll be good for 3 days .

Freezing? Totally doable! Wrap individual enchiladas tightly in foil. Then place in a freezer bag. They'll last for up to 2 months .

To reheat, bake straight from frozen at 350° F ( 175° C) for about 30- 40 minutes . Or microwave 'em if you are in a rush.

Variations: Adapt and Conquer!

Got dietary needs? No problem! For a vegan version, swap the cheese. Use a vegan alternative. Also, consider adding a little diced sweet potato for some extra substance to the filling.

We're making Vegan Enchiladas , baby!

Craving seasonal flavors? In the fall, roasted butternut squash would be incredible in the filling. Or, go spicy with some roasted poblano peppers.

We are diving head first into Southwestern Vegetarian Cuisine .

Nutrition Basics: Fuel Your Fiesta!

These enchiladas are packed with goodness. Black beans are awesome for fiber. Avocados are full of healthy fats. The chipotle sauce adds antioxidants.

Each serving has about 650 calories . 25g of protein, 35g of fat, 60g of carbs. With 15g of fiber. And about 800mg of sodium.

Consider my delicious Potato Soup Without Cheese for a lighter alternative.

This is an estimate. Always double-check if you have allergies.

So, get in the kitchen and give these Black Bean Avocado Enchiladas a try! They're fun, flavorful, and oh-so-satisfying. Don't be afraid to experiment.

After all, cooking is about having a good time! You will love these Vegetarian Mexican Recipes . And you can also have them with a bit of Spicy Enchilada Sauce .