Avocado Black Bean Enchiladas
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
509 kcal
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Course
Main Course
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Cuisine
Mexican
Avocado Black Bean Enchiladas
Description
This recipe for Avocado Black Bean Enchiladas uses a mixture of black beans, ripe avocado, red onion, garlic salt, cumin, chili powder, cilantro, and diced tomato as a flavorful filling. The filling is wrapped in 9-inch flour tortillas and arranged in a baking dish layered with green chile enchilada sauce and topped with shredded cheese. Baking until bubbly melds the ingredients, lightly warming the avocado and melting the cheese, creating a cohesive dish with contrasting textures.
The flavors combine earthy beans with creamy avocado and the aromatic warmth of spices, enhanced by the tangy and mildly spicy green chile sauce. The melted cheese adds richness and a slightly gooey texture that binds the components.
This dish can be served as a hearty vegetarian main course and pairs well with simple sides like rice or salad. Including diced tomatoes and fresh cilantro brings brightness to the enchiladas.
For variety, shredded chicken or pork can be added for a meat version, and corn tortillas may be substituted for a gluten-free option.
Ingredients
- 9 inch flour tortillas see note for gluten free option
- 1 can black beans drained and rinsed
- 2 avocado sliced or diced
- ½ red onion diced
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ⅓ cup cilantro roughly chopped, leaves
- 1 Roma tomato diced
- 2 ounce cans green chile enchilada sauce
- 1 ounce can diced green chiles
- ½ cup Mexican blend cheese or cheddar, shredded
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
- Add 2 cups shredded chicken or pork to the filling for a meat variation.
- Replace flour tortillas with white or yellow corn tortillas to make this dish gluten free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 1166mg | 49% |
| Potassium | 907mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 14mg | 16% |
| Calcium | 205mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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