Avocado Enchiladas

Black beans, Cheddar cheese, and avocado star in these vegetarian, Mexican-inspired enchiladas that are easy to prepare.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 690 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.