Avocado Black Bean Enchiladas
Healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices, all covered in green chile enchilada sauce! Ready in 30 minutes!
Servings: 4 servings
Ingredients
- 9 6-inch flour tortillas see note for gluten free option
- 1 can black beans drained and rinsed
- 2 avocados sliced or diced
- ½ red onion diced
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ⅓ cup cilantro leaves roughly chopped
- 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)
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.
Gluten free: use white or yellow corn tortillas.
Nutrition
Calories: 509kcal | Carbohydrates: 61g | Protein: 17g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 1166mg | Potassium: 907mg | Fiber: 14g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 14mg | Calcium: 205mg | Iron: 5mg
