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

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.