Avocado Enchiladas

Avocado Enchiladas

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

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

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 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 3/4 cups 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 cilantro.

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

Categories

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