Avocado Enchiladas
Delicious enchiladas filled with avocado, cheese, and black beans, topped with sour cream and pico de gallo.
Ingredients
- grated sharp Cheddar cheese (2.5 cups)
- avocados (2 large)
- black beans (1 can)
- red bell pepper (1 small)
- kosher salt (0.5 teaspoon)
- ground cumin (0.5 teaspoon)
- garlic powder (0.5 teaspoon)
- onion powder (0.5 teaspoon)
- red enchilada sauce (2 cans)
- corn tortillas (10 )
- sour cream (1 cup)
- pico de gallo (0.25 cup)
- chopped fresh cilantro (1 tablespoon)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
- 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 3/4 cups Cheddar cheese.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 690
- fat: 45 g
- sats: 20 g
- carbs: 51 g
- fibre: 15 g
- protein: 26 g
- salt: 1.2 g