Black Bean and Avocado Enchiladas with Tomato Coconut Curry Sauce

by Jessica Mishra on July 25, 2011

I made these flavorful and colorful enchiladas tonight and I would like to share the recipe with you! A few weeks ago, my parents had a similar dish on our road trip back from Yosemite after our family reunion. I ordered a different dish at lunch, and when I tasted my mom’s plate, I instantly had entree envy. Thus, I figured I would take the inspiration of that dish and translate it into a healthy recipe for you all to try!

When I was growing up, on occasion I used to observe my dad as he artfully created recipes that were inspired by the ones from his childhood in India. He used to make an amazing dish in which he prepared a sauce very similar to the one in this recipe. He is an inspiring chef!

This recipe is vegan. You may wonder how any self respecting enchiladas could not have any cheese on top. Trust me, with the flavor explosion that these enchiladas bring, you won’t even miss the cheese. The beautiful contrast of colors in these enchiladas will dazzle any date or impress your friends or family. I hope you enjoy!

Black Bean and Avocado Enchiladas with Tomato Coconut Curry Sauce



  • 2 cups cooked black beans or 1 can black beans
  • 2 avocados, peeled and diced
  • 1 tablespoon extra virgin olive oil
  • 3-4 tablespoons fresh cilantro, chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder or 2-3 fresh cloves, minced
  • 1/4 teaspoon ground black pepper
  • salt to taste


  • 1 tablespoon extra virgin olive oil
  • ½ small yellow onion, diced
  • 1 heaping teaspoon curry powder
  • 1 teaspoon garlic powder
  • salt to taste
  • 4 medium tomatoes, diced (I used vine ripened tomatoes)
  • 1 jalapeno, seeded and finely diced
  • 2-4 tablespoons coconut milk (add more depending on how thick consistency is)

Additional Ingredient:

  • Corn tortillas (a thicker brand would work best)


Preheat oven to 350 degrees.

To make filling, combine ingredients from above in a large bowl. Toss to coat all ingredients with oil and spices. Set aside.

To make the sauce, start with a large frying pan on low/medium heat. Add oil, a small amount of water, and onions. Sautee onions until they are translucent. Add the curry powder, garlic powder, and salt and stir to combine. Add the tomatoes and jalapenos to the pan. Allow them to cook uncovered until the tomatoes start to reduce and the sauce becomes thicker. This will probably take about 10-15 minutes. Add the coconut milk towards the end. Once the sauce has reached a desirable consistency, remove it from the heat and allow it to cool for a few minutes.

Now to assemble the enchiladas. Grease a 9” x 13” pan. Take one corn tortilla and add a couple tablespoons of filling. Roll the enchilada and place in the pan against the edge, with the seam down. Repeat until all 8 enchiladas are rolled. Make sure the enchiladas are lined up closely together to prevent them from opening up.I placed a piece of foil in the empty space to ensure that the enchiladas were held firmly in place. Top enchiladas with the sauce and spread evenly across the top. Place pan in the oven, and cook enchiladas uncovered for 25- 30 minutes. Enchiladas should be bubbling slightly when done. Serve with a spring greens salad. Enjoy! Makes 8 enchiladas.


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{ 4 comments… read them below or add one }

Michael July 25, 2011 at 12:41 pm

>This looks sooo good! I'm going to give it a go! =D


Jessica Mishra July 25, 2011 at 5:08 pm

>Thanks Michael! Let me know how you like them! :)


Lindsey July 24, 2012 at 6:34 pm

Enchiladas have always been one of my favorite foods, but since going dairy-free, I’ve found that the cheese-less versions at restaurants have been lackluster.

It is a revelation to find a recipe that doesn’t rely on cheese, Jess! I can’t wait to try these!


Beaming with Health July 24, 2012 at 6:57 pm

You will like these, Lindsey! I made them for a dinner party, and no one complained about the lack of cheese! ;) Let me know how you like them!


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