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Avocado Enchiladas
Avocado Enchiladas
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Cheesy black bean and avocado enchiladas, a simple and delicious twist on Mexican cuisine.
Ingredients:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2.5 cups grated sharp Cheddar cheese, divided
  • 2 large avocados, diced
  • 1 small red bell pepper, diced
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 2 (12 fluid ounce) cans red enchilada sauce
  • 10 corn tortillas
  • 0.25 cup pico de gallo, or to taste
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a medium bowl, gently mix together black beans, 3/4 cup Cheddar cheese, ripe avocados, bell pepper, salt, cumin, garlic powder, and onion powder until well combined.
  • Spread a generous amount of enchilada sauce in the bottom of a 9x13-inch baking dish. Fill corn tortillas with avocado mixture, roll them up, and arrange them seam side-down in the dish. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining Cheddar cheese.
  • Bake until the cheese is melted and the filling is heated through, for about 20 minutes in the preheated oven. Garnish with sour cream, pico de gallo, and fresh cilantro before serving.

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