I just love green. It’s my all-time favorite color for… well just about anything. Shoes, sheets, toe nail polish (I only paint my toes, never my fingers) palm trees and I’m crazy for the dyed-green gerber daises. Also when it comes to food? Some of my favorite foods are green. Limes. (for sweet or savory, doesn’t matter) Jalapeños. (I eat em plain!) And green enchilada sauce. With a straw. I love that stuff. Oh and avocados. Duh!
I feel like the avocados are really the star of these enchiladas. The black beans though are a beautiful accent to that creamy avocado in every bite. Throw those two in with a few seasonings, roll up those tortillas, cover it all with green enchilada sauce, pop em in the oven. 15 minutes later you’ll be sinking your teeth into these tasty enchiladas. Oh and did I mention they’re healthy? Yeah they are. Just a bonus.
- 8-9 6 inch flour tortillas
- 1 can black beans
- 2 avocados, sliced or diced
- ½ red onion, diced
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon chile powder
- ⅓ cup cilantro leaves, roughly chopped
- optional: 1 roma tomato, diced
- 2 10-ounce cans green chile enchilada sauce
- 1 7-ounce can diced green chiles
- ½ cup shredded mexican blend cheese (or cheddar)
- Preheat oven to 400. Place enchilada sauce and green chiles in a medium sauce pan and simmer over medium-high heat while you prepare the enchiladas.
- Add black beans, avocados, onions, garlic salt, cumin, chile powder, cilantro and optional tomatoes to a large bowl and stir to combine. Add about 1 cup of sauce into the bottom of a large baking dish. Spoon about 3 tablespoons of black bean-avocado mixture into the center of each tortilla, roll it up tightly and place in prepared dish on top of sauce. Lay each side by side, seam side down.
- Pour remaining sauce over rolled enchiladas. Sprinkle cheese evenly over enchiladas and top with any left over filling. Bake 15-20 minutes until cheese is bubbly. Serve warm.
Love Mexican-style dishes?! Try these next!