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Black Bean and Avocado Enchilada

avocado enchilada.jpg

Black Bean and Avocado Enchiladas are wrapped in corn tortillas and topped with red enchilada sauce.

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Sunday, May 14, 2017

Mashed black beans with avocado wrapped with tortillas and baked with red chili sauce

INGREDIENTS:

2 Tbsp Olive Oil

1 cup Diced Onions

1 Tbsp Minced Garlic Cloves

1/4 tsp Kosher Salt

1/4 oz Dried Mexican Oregano

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

1/8 tsp Ground Black Pepper

1-1/2 cups Black Beans, Canned, Drained, Rinsed

3 cups Diced Avocado

12 each 6” Corn Tortillas

1 cup Canned Red Enchilada Sauce

1/4 cup Chopped Cilantro

METHOD:

Heat oil in pan and sauté onions and garlic. Add the salt, spices and black beans. Cook until heated through. Place in a food processor and pulse to mash. Leave coarsely ground. Transfer to a bowl and gently fold in diced avocados. Set aside. Heat tortillas to make pliable either in a steamer, microwave or oven. Pour a quarter of the Enchilada sauce into a baking pan and spread evenly. Roll 1/3 cup of filling into each tortilla and place seam down into pan.

Pour remaining sauce on top. Bake covered at 350F degrees until heated through, about 20-30 minutes. Serve garnished with fresh chopped cilantro.

CHEF’S NOTES:

Canned black beans offer convenience but are loaded with sodium. Rinsing in water lowers the total.

For more great avocado recipes and info visit www.californiaavocado.com.

Portion: 2 each Yields: 6

CALORIES (kcal): 380

PROTEIN (g): 10

CARBOHYDRATE (g): 48

TOTAL FAT (g): 19

SODIUM (mg): 510

SAT FAT (g): 2.5

DIETARY FIBER (g): 13

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