Avocado Enchiladas

This vegetarian recipe for Mexican-style avocado enchiladas features black beans, Cheddar cheese, and fresh avocado. They are easy to prepare and eat.

• 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

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.

Step 3

Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.

Step 4

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 ¾ cups Cheddar cheese.