Avocado Enchiladas

These creamy Avocado Enchiladas are a flavorful twist on traditional Mexican cuisine, packed with sautéed onions, garlic, and black beans, all wrapped in tender tortillas and smothered in rich enchilada sauce and melted cheese.

Every bite is a perfect blend of creamy, spicy, and savory goodness.

Ingredients

• 1 ripe avocado, diced
• 1 can enchilada sauce
• 1 can black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 8-10 corn tortillas
• 1 cup shredded cheese (Monterey Jack or Cheddar work well)
• 1/4 cup chopped fresh cilantro
• Vegetable oil, for brushing tortillas
• Optional: sour cream, salsa, and diced tomatoes for toppings

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat a couple of tablespoons of vegetable oil over medium heat.

Add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute. Add the cumin, paprika, salt, and pepper to the skillet and stir to combine.

Cook for 1 minute.

Stir in the diced avocado and cook until it starts to soften, about 2-3 minutes. Add the black beans to the skillet and stir to combine.

Cook for 1-2 minutes, until everything is well combined.

In a large bowl, pour in the can of enchilada sauce. To assemble the enchiladas, lay a tortilla flat and brush with a little vegetable oil.

Spoon some of the avocado-bean mixture onto the center of the tortilla, leaving a small border around the edges.

Roll up the tortilla and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped cilantro.

Serve hot with desired toppings, such as sour cream, salsa, and diced tomatoes.

Notes

Use ripe but firm avocados for the best results, as they’ll hold their shape better during cooking. If you want to get fancy, top with some diced tomatoes or a dollop of sour cream for extra flavor and texture.

You can also customize with your favorite enchilada sauce – homemade or store-bought work equally well! If you’re planning ahead, prep the avocado-bean mixture up to a day in advance and store it in the fridge.

Don’t overfill the tortillas, as the filling will expand during baking. For an extra crispy top, sprinkle some extra cheese on top of the rolled tortillas before baking.

Nutrional Value

• Calories: 542
• Fat: 33g
• Saturated Fat: 9g
• Cholesterol: 20mg
• Sodium: 500mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugar: 6g
• Protein: 22g