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: 509 kcal, Carbohydrates: 61 g, Protein: 17 g, Fat: 24 g, Saturated Fat: 6 g, Cholesterol: 13 mg, Sodium: 1166 mg, Potassium: 907 mg, Fiber: 14 g, Sugar: 5 g, Vitamin A: 620 IU, Vitamin C: 14 mg, Calcium: 205 mg, Iron: 5 mg
