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Vegetarian Avocado Enchiladas

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Vegetarian Avocado Enchiladas
Ingredients
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 1/2 cups grated sharp Cheddar cheese, divided
  • 2 large avocados, diced
  • 1 small red bell pepper, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 (12 fluid ounce) cans red enchilada sauce
  • 10 corn tortillas
  • 1 cup sour cream
  • 1/4 cup pico de gallo, or to taste
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions
1
Preheat your oven to a medium-hot temperature of 350 degrees Fahrenheit (or equivalently, 175 degrees Celsius).
2
In a bowl, mix together black beans, three-quarters of a cup of shredded Cheddar cheese, ripe avocados, sliced bell pepper, salt, ground cumin, garlic powder, and onion powder. Use a gentle stirring motion to combine all the ingredients.
3
Place half of the enchilada sauce at the bottom of a 9x13-inch baking dish. Distribute the avocado mixture evenly among corn tortillas. Roll each tortilla into a compact cylinder and position it seam-side-down in the baking dish. Cover with the remaining enchilada sauce and sprinkle with the remaining Cheddar cheese.
4
Put the rolled tortillas into a preheated oven and bake until the cheese is melted and the filling reaches a suitable temperature, approximately 20 minutes. Serve with a dollop of sour cream, a sprinkle of pico de gallo, and some fresh cilantro on top.