Black Bean Avocado Enchiladas

Black Bean Avocado Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup cooked quinoa

  • ¼

    cup organic guacamole

  • 1

    packet organic taco seasoning

  • 15 oz. can black beans, rinsed and drained

  • cups corn

  • 4-5

    green onions, sliced

  • 8

    large tortillas

  • Nutritional yeast for sprinkling

  • organic enchilada sauce


slice green onions. In a large bowl, add black beans, corn, green onions,and seasoning. Add cooked quinoa, and stir. Add guac and lightly toss to combine. Preheat oven to 375. In a lightly sprayed 9x13 baking dish, pour a small amount of sauce to coat the bottom. Evenly distribute the black bean/quinoa mixture to the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas. Bake about 25 minutes. Optional: garnish with cilantro, green onions, or sprinkle nutritional yeast before serving.


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