Avocado Enchiladas
Course: MexicanCuisine: EuropeanPrep Time
25 mins
Cook Time
20
minutesTotal Time
45
minutesServings
6
Ingredients
2 ½ cups — grated sharp Cheddar cheese, divided
2 large — avocados, diced
1 (15 ounce) can — black beans, rinsed and drained
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
Directions
- 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 9×13-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.
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