Avocado Enchiladas recipe

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Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 ½ cups grated sharp Cheddar cheese, divided
2 large avocados, diced
1 small red bell pepper, diced
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 (12 fluid ounce) cans red enchilada sauce
10 corn tortillas
1 cup sour cream
¼ cup pico de gallo, or to taste
1 tablespoon chopped fresh cilantro, or to taste

Nutrition Info

689.8 calories
carbohydrate: 50.6 g
cholesterol: 77.2 mg
fat: 44.7 g
fiber: 15.4 g
protein: 26 g
saturatedFat: 19.7 g
servingSize: -
sodium: 1177.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. 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. 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.

Recipe Yield

6 servings

Recipe Note

Vegetarian Avocado enchiladas with black beans and Cheddar cheese.

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