I think Cinco de Mayo had a lasting effect on me this year. Lately I’ve been all about those Mexican flavours – obsessing over salsa, avocados and black beans with an array of spices. Let me show you one of the dishes I’ve been loving – Veggie Black Bean Enchiladas.

This dish is a serious crowd-pleaser. Bring it along to a summer pot-luck, or just simply make it for a Sunday-night dinner. Trust me, your friends and family will love it. Also a great dish to have prepped in the fridge, for an easy weeknight dinner – you know I’m all about that meal prep!

This dish is also super filling. The combination of healthy fats from the guac, protein from the Greek yogurt and fibre from the beans – I bet you won’t be having any late-night cravings after enjoying this for dinner.

(Before we get into the recipe, can we just take a second to appreciate how beautiful this avocado is): 

When I was making this dish on Sunday, I was recovering from my 10 K race – the Toronto Sporting Life 10 K. I love this race. I also felt that this was one of the best races I’ve done to date – I paced myself well, as there was only a 30 second difference between my first and second 5 K. The disappointment on my end was that I didn’t get a PB – I maintained my 51 minute time that I had the last time I did this race. I was pondering why this was, and I believe it’s because I was focusing too much on distance instead of speed in my training. 10 K’s a funny one – it’s a bit of a distance, but it’s still a quicker race, so speed training is important. I’ve been toying with the idea of slowly increasing my race distance, and I’m thinking I will run a 15 K in September. I’m always looking for the next challenge!


Veggie Black Bean Enchiladas

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A perfect meal to batch-cook and enjoy alongside grilled veggies for an easy weeknight meal.


  • 10 small corn or flour tortillas
  • 1 15-ounce can black beans, drained and rinsed
  • 1 28-ounce can red enchilada sauce
  • 1/4 cup chopped green onions
  • 1 tbsp cumin
  • 1/4 cup plain greek yogurt
  • 1/2 cup grated cheese
  • 2 avocados, chopped


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine black beans, green onion, cumin and greek yogurt. In addition, mix in half of the grated cheese and 1 chopped avocado.
  3. Lightly coat the bottom of two baking dishes with the enchilada sauce.
  4. Transfer one tortilla at a time to the baking dish, while scooping in 2 tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled.
  5. Top enchiladas with a bit more enchilada sauce down the middle. Top with a bit more cheese and the rest of the chopped avocado. Bake for 15-20 minutes or until the cheese is bubbly.


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