Avocado Enchiladas
Description
This vegetarian recipe for Mexican-style avocado enchiladas features black beans, Cheddar cheese, and fresh avocado. They are easy to prepare and eat.
Ingredients
•
2 1/2 cups grated sharp Cheddar cheese, divided
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2 large avocados, diced
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1 (15 ounce) can black beans, rinsed and drained
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1 small red bell pepper, diced
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1/2 teaspoon kosher salt
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1/2 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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2 (12 fluid ounce) cans red enchilada sauce
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10 corn tortillas
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1 cup sour cream
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1/4 cup pico de gallo, or to taste
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1 tablespoon chopped fresh cilantro, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
3
Pour 1 can enchilada sauce into bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas. Roll tortillas to enclose filling; place seam-sides down into the baking dish. Top with remaining 1 can enchilada sauce; sprinkle with remaining 1 ¾ cups 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 cilantro.