- 2 tbsp canola oil
- 2 bell peppers, sliced
- 1 large onion, sliced
- 1 can of black beans, drained and rinsed OR 1 ½ cups cooked black beans
- 1 (127 ml or 4 oz) can of chopped green chilis
- 8 large tortillas
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp salt
- 1 cup water
- 1 tsp chicken or vegetarian bouillon paste (I like the Better Than Bouillon brand)
- ½ tsp liquid smoke (optional but highly recommended!)
- Lightly grease a 9×12 pan and prep the veggies.
- Preheat oven to 350 degrees Fahrenheit.
Make the enchilada sauce:
- Melt the butter in a small pot over medium low heat.
- While the butter is melting, stir together the flour, spices, and salt in a small bowl.
- Once the butter has melted, dump the spice mix in.
- Stir and cook for one minute. A thick paste should form.
- Splash in a bit of the water. Stir to combine.
- Keep adding the water, one splash at at time, stirring well in between each addition.
- Once all the water has been added, cook until bubbling.
- Remove from heat and add the bouillon paste and liquid smoke.
- Set aside ¼ cup enchilada sauce
Back to the enchiladas….
- Pour the oil into a large frying pan, wok, or pot. Place over medium heat and add in the sliced peppers and onions. Cook until the onions are soft but the peppers are still tender crisp.
- Add in the bulk of the sauce along with the black beans, and green chilis. Stir to combine.
- You should have about 4-5 cups of mixture, depending on the size of your onion and peppers.
- Place ½ to ⅔ cup of the veggie mix onto the centre of a tortilla wrap. Fold in about an inch of the sides, the fold up the bottom over the filling and tuck it in under the filling. Roll up from the bottom.
- Place seam side down in the greased pan.
- Repeat for the remaining tortillas.
- Drizzle the reserved enchilada sauce on top.
- Sprinkle the cheese on top.
- Bake for 20 minutes at 350 degrees Fahrenheit.
- While the enchiladas are baking, make the avocado cream sauce.
- Once the enchiladas are done baking, serve onto a plate with a dollop of avocado cream sauce.
- Serving Size: 1 enchilada with avocado sauce
- Calories: 406
- Sugar: 3.5
- Fat: 22.5
- Carbohydrates: 41
- Fiber: 7
- Protein: 12