Avocado enchiladas with black beans and cheddar cheese are vegetarian.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Pour half of the enchilada sauce into the bottom of a 9×13-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.
- 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.
Nutrition Facts
| Calories | 690 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 15 g |
| Protein | 26 g |
| Saturated Fat | 20 g |
| Sodium | 1177 mg |
| Sugars | 3 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Great!! My carnivore husband always crinkles his nose when I say I am making a meatless dish so I LOVE when it is a hit!! This was so good! I used closer to a tsp of cumin because I was near the bottom of my spice jar. Used it up so I can replace. I also did half corn and half flour tortillas. While both are really good, the flour ones held their shape better. I also only used approx 1/4c of red enchilada sauce on the bottom, the rest on top with a little additional cheese. Again; great meal! This makes a LOT – especially for the two of us but wasn’t up to trying to halve the recipe either. Not sure how leftovers – considering the dainty avocado- will hold up but this dish was very flavor, easy and delicious! Thanks Chef Oma!!
My family loved this recipe a lot. We did use flour instead of corn tortillas just because we like those better. Otherwise I followed the recipe except for the fact I doubled it. It went very fast.
I added a can of refried beans to make it easier to keep the filling in the tortillas as I formed the enchiladas and some fresh corn off of the cob for a little sweetness. Yummy!
I really liked this. I sautéed the peppers and might add onions next time. Great flavor overall, especially with cilantro and pico on top!
Really great flavor! I didn’t have Pico de Gallo so I used diced tomatoes and shredded lettuce in place.
I thought this would be yummy, but I couldn’t taste the avocado. Next time I’d just put some slices on top after baking. Also, the corn tortillas were so soggy and mushy. Wondering if first crisping them in skillet would be helpful.
Was absolutely delicious. Easy to make. Will definitely make again