Name: Avocado Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Black beans, rinsed and drained - 1 (15 ounce) can; Grated sharp Cheddar cheese, divided - 2 ½ cups; Avocados, diced - 2 large; Red bell pepper, diced - 1 small; Kosher salt - ½ teaspoon; Ground cumin - ½ teaspoon; Garlic powder - ½ teaspoon; Onion Powder - ½ teaspoon; Red enchilada sauce - 2 (12 fluid ounce) cans; Corn tortillas - 10; Sour cream - 1 cup; Pico de gallo, or to taste - ¼ cup; Chopped fresh cilantro, or to taste - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Avocado Enchiladas

1. Black beans, rinsed and drained - 1 (15 ounce) can

2. Grated sharp Cheddar cheese, divided - 2 ½ cups

3. Avocados, diced - 2 large

4. Red bell pepper, diced - 1 small

5. Kosher salt - ½ teaspoon

6. Ground cumin - ½ teaspoon

7. Garlic powder - ½ teaspoon

8. Onion Powder - ½ teaspoon

9. Red enchilada sauce - 2 (12 fluid ounce) cans

10. Corn tortillas - 10

11. Sour cream - 1 cup

12. Pico de gallo, or to taste - ¼ cup

13. Chopped fresh cilantro, or to taste - 1 tablespoon

How to cook deliciously - Avocado Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.

3. Stage

Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.

4. Stage

Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.