Go Back

Avocado Black Bean Enchiladas

By making your own green sauce, you can limit the amount of sodium in these, without sacrificing flavor. They are easy and yummy and you'll be glad if you have leftovers. They're just as good the next day!!
Course Main Dish
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4


Green Enchilada Sauce

  • 2 T. oil
  • 1/2 c. finely chopped onion
  • 1-2 cloves garlic, finely minced
  • 3 T. flour
  • 1/4 t. cumin
  • 1/4 t. black pepper
  • 1 1/2 c. low sodium chicken or vegetable broth (I use vegetable broth)
  • 1 c. Roasted Anaheim or poblano chiles (or, 1 can diced green chiles, rinsed and drained - what I use)
  • 1/4 t. dried oregano
  • 1/2 t. salt
  • 1 med jalapeno pepper, finely diced (optional, but I always include it)

Avocado Black Bean Enchiladas

  • 8-9 six inch flour tortillas
  • 1 can black beans, drained and rinsed
  • 2 avocados, sliced or diced
  • 1/2 red onion, diced
  • 1 t. garlic salt
  • 1 t. cumin
  • 1 t. chili powder
  • 1/3 c. cilantro leaves, roughly chopped
  • 1 Roma tomato, diced (optional)
  • 1 batch homemade green enchilada sauce
  • 1/2 c. shredded Mexican blend cheese (or cheddar)


Green Enchilada Sauce

  1. In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are).
  2. Cook until the onions are soft but not browned.
  3. Stir in the flour and cook for 2-3 minutes, stirring constantly. It's OK if the flour clumps around the onions. Just keep stirring to let the flour get golden and toasty.
  4. Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
  5. Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
  6. Add more salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency (but I've never done this).

Avocado Black Bean Enchiladas

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, add black beans, avocados, onion, garlic salt, cumin, chili powder, cilantro and optional tomatoes. Stir to combine.
  3. Add about 1 cup of the sauce to the botton of a large baking dish (at least 9x13).
  4. Spoon about 3 T. of the black bean/avocado mixture into the center of each tortilla.
  5. Roll each tortilla up tightly and place in the baking dish on top of the sauce. Lay each side by side, seam side down.
  6. Pour remaining sauce over the rolled enchiladas. Sprinkle cheese and any leftover filling evenly over the top.
  7. Bake 15-20 minutes until the cheese is bubbly. Serve warm.

Recipe Notes

The homemade sauce will keep well in the fridge for up to 2 weeks.  It can also be frozen and will last a month or two if well sealed.

Sauce recipe from Mel's Kitchen Cafe

Enchilada recipe from Creme De La Crumb

Recipe adapted by Retired Introvert