Black Bean and Avocado Enchilada

avocado enchilada.jpg

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


Sunday, May 14, 2017

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


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


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.


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


TOTAL FAT (g): 19

SODIUM (mg): 510

SAT FAT (g): 2.5