Avocado & Pinto Bean Enchiladas

I knew as soon as the onions and spices started cooking that this was going to be a good dish. Toby and Liam both said that dinner was smelling good! The filling for these enchiladas is SO YUMMY. I had a little left over, and I saved it today for my lunch! I couldn’t find chile sauce, so I used extra enchilada sauce instead. For the cheese, I used some Daiya vegan cheese (for the first time), and some shredded cheddar that I had in the fridge. I am on the fence about the Daiya, but Toby said he actually liked it, and it really added to the flavor of the dish. Toby actually said “if all vegan dishes were this good, I would go vegan right now.” Oh, and the raw cashews are a bit pricey (at least in my grocery store), but they really add a lot to this dish.

rating: 9.7

Avocado & Pinto Bean Enchiladas
(Dreena Burton)


9 -10 corn tortillas (6 inches each)
1/2 – 1 tbsp olive oil
1 cup onions, thinly sliced
1 tsp mild chili powder
1/2 tsp cumin powder
1/4 tsp allspice
1/4 tsp sea salt
freshly ground black pepper to taste
2 – 2 1/2 cups white button mushrooms, sliced
1 can (14 oz) pinto beans, rinsed and patted dry
1/2 c raw cashew pieces
2 tbsp freshly squeezed lime juice
2 medium avocados, peeled and pitted (about 1 – 1 1/2 cups)
1 1/4 tsp sea salt
1 jar (14.5 oz) prepared enchilada sauce (about 1 3/4 cups)
3/4-1 cup prepared chili sauce (Couldn’t fine, used extra enchilada sauce)
3/4-1 cup vegan cheese, grated (ex: Daiya; optional)
1/2 c fresh cilantro leaves, chopped (optional)


Preheat oven to 400. Place tortillas in a 8×12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling. In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes. Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice. Immediately toss in lime juice and remove from heat to slightly cool. In a large bowl, mash avocado and salt – this can be chunky. Add veggie saute and lightly mix to incorporate. In a separate bowl, mix enchilada and chili sauces. Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm. In the same baking dish, pour half of sauce evenly over bottom. Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla. Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish. Pour remaining sauce over top, and cover with aluminium foil. Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges. If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese. Sprinkle with cilantro and serve. Serves 4.

1) If you can’t find a mild chili sauce, use more regular enchilada sauce (using some from a second jar).
2) If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce).

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