Monday, 17 June 2013

Black bean and avocado enchiladas

This is my first attempt at making enchiladas and even then I ended up making a vegan option but the flavour is so so good - and of course keeps me away from the cheese! 

The enchilada sauce is also made from scratch but it literally takes less than 10 minutes and is so easy to throw together. 

You can find the original recipe at Budget Bytes.

This is my version.  I made a few minor substitutions to include ingredients available in the UK and also to what was to hand at home.


Plain white flour - 2 tbsp
Sunflower oil - 2 tbsp
Chilli powder - 1 tsp
Water - 2 cups
Double concentrated tomato puree (available in a tube) - 3 oz.
Cumin powder - 1/2 tsp
Garlic clove (minced) - 1 small
Cayenne pepper - 1/2 tsp (leave out if you don't like your sauce hot)
Salt - 1/2 tsp
Dark cooking chocolate - 4 little squares

Black beans - 1 can drained
Avocado - 1 medium chopped (I use hass avocados as I think they have loads more flavour)
Tomato - 1 medium chopped
Frozen corn - 1/2 cup
Green onions - 2 stems
Coriander - one handful chopped
Salt - to taste
Flour Tortillas - 4 for a small oven dish.
Garlic clove (minced) - 1 small
Lemon juice - 1/2 a lemon


1. In a sauce pan combine the sunflower oil, plain white flour, chilli powder and minced garlic. Cook over a medium flame until it starts to bubble.  Cook for two minutes. Add the water whilst whisking continuously.  Add the tomato puree, cayenne pepper, cumin powder, salt and chocolate squares.  Whisk together and heat on a medium flame until it comes to a simmer.  At this point the sauce will start to thicken.  Take off heat and set aside until you are ready to use it.


1. In a bowl, combine the black beans, frozen corn, tomato, coriander, green onions, tomato, minced garlic, salt and lemon juice.  This is so good you could eat it straight from the bowl like a salad.

2. Coat an ovenproof dish with non-stick spray. Get your tortillas out and scoop in the filling and roll each tortilla. Place the tortillas so they are tightly packed in the ovenproof dish.

3. Pour the enchilada sauce so that all the tortillas are covered.

4. Bake in a pre-heated oven at 175 degrees celsius for about 25 minutes or until the edges start to bubble.  Take out  of the oven. Garnish with some coriander, dish up and enjoy!

These keep very well for lunch the next day!  This is a perfect meatless/vegan meal.  Try it - you won't be disappointed.

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