Budget Bytes · by Beth Moncel★ 4.9 (132)
Black Bean and Avocado Enchiladas
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 24%
CARBS 57G57% OF CAL
15G FIBER6G SUGAR36G OTHER
FAT 16G35% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan enchiladas stuffed with black beans and avocado, topped with a homemade chili-cocoa sauce. A flavorful, plant-based main course with bold, complex spicing.
mainmexicancasserolebeans🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 Tbsp cooking oil (*, $0.10)
- 2 Tbsp all-purpose flour ($0.02)
- 2 Tbsp chili powder (**, $0.60)
- 2 cups water ($0.00)
- 3 oz. tomato paste (1/2 of a 6oz can, $0.23)
- 1/2 tsp ground cumin ($0.05)
- 1/2 tsp garlic powder ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- 2 tsp unsweetened cocoa powder ($0.03)
- 1 tsp salt ($0.05)
- 1 15oz. can black beans ($0.59)
- 1 avocado ($1.50)
- 1 tomato ($0.86)
- 2 green onions ($0.13)
- 1 cup frozen corn kernels ($0.33)
- 1 handful fresh cilantro ($0.13)
- 1/4 tsp garlic powder ($0.03)
- 1/2 tsp salt ($0.02)
- 10 8-inch tortillas (*** $2.49)
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 24%
CARBS 57G57% OF CAL
15G FIBER6G SUGAR36G OTHER
FAT 16G35% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1320mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 711mg
- Calcium
- 117mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.