my lunch this week – black bean avocado enchiladas

courtesy of the garden grazerwpid-20150607_134724-1.jpg


  • 1/2 cup cooked quinoa
  • 2 medium avocados
  • 15 oz can of black beans
  • 1 1/2 cups of corn (thawed, if frozen)
  • 4-5 green onions, sliced
  • 1 tsp cumin
  • 8-10 large whole wheat tortillas

For the sauce

  • 3 cups low sodium vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 2 Tbsp olive oil
  • 2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder
  • Salt/pepper to taste


  1. Rinse and cook quinoa according to package.
  2. Meanwhile,  make the enchilada sauce: in a small bowl, add flour and spices. In saucepan over medium heat, add olive oil. Once warm, add tomato paste and floor and spices.  Cook 1 minute,  whisking. Whisk in broth,  and bring to a boil. Reduce heat to simmer, and cook until thickened,  about 8 minutes.
  3. Meanwhile, dice avocados,  and slice green onions.
  4. In large bowl,  add black beams,  corn, green onions, and cumin.  Add cooked quinoa,  and stir.  Add avocado and combine gently.
  5. Preheat oven to 375°.
  6. In a lightly sprayed 9×13 baking dish, pour a small amount of sauce to coat the bottom. Evenly distribute the black bean/quinoa mixture to center of each tortilla,  roll up,  and place seam side down in the dish. Pour remaining sauce over enchiladas. wpid-20150607_135517-1.jpg
  7. Bake 25 minutes.

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