Healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices, all covered in green chile enchilada sauce! Ready in 30 minutes!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
96-inchflour tortillas
1can black beans, drained and rinsed
2avocados, sliced or diced
½red onion, diced
1teaspoongarlic salt
1teaspooncumin
1teaspoonchili powder
⅓cupcilantro leaves, roughly chopped
1roma tomato, diced
210-ounce cansgreen chile enchilada sauce
17-ounce candiced green chiles
½cupshredded mexican blend cheese , (or cheddar)
Instructions
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.
Notes
Meat version: add 2 cups shredded chicken or pork.