Monique Thomas
@moniquet
Cheesy Avocado Enchiladas
These Cheesy Avocado Enchiladas are a delightful twist on a classic Mexican dish, featuring creamy avocados, black beans, and sharp cheddar cheese, all wrapped in corn tortillas and smothered in rich enchilada sauce. Perfect for a comforting dinner or a festive gathering!
Details
- Cuisine:mexican
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:13
- Views:4
Recipe Information
- Prep time30 min.
- Cook time20 min.
- Total time50 min.
- Servings6
Ingredients
- 1 (15 ounce) can, rinsed and drained
- 2 1/2 cups, divided
- 2 large, diced
- 1 small, diced
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 2 (12 fluid ounce) cans
- 10
- 1 cup
- 1/4 cup, or to taste
- 1 tablespoon, chopped, or to taste
Cooking Instructions
Follow our step-by-step guide on how to make Cheesy Avocado Enchiladas.
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a medium bowl, combine the black beans, 3/4 cup of Cheddar cheese, diced avocados, diced red bell pepper, kosher salt, ground cumin, garlic powder, and onion powder. Gently toss the ingredients together until well mixed.
Step 3
Pour half of the red enchilada sauce into the bottom of a 9x13-inch baking dish.
Step 4
Take a corn tortilla, fill it with an even amount of the avocado mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Step 5
Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining Cheddar cheese.
Step 6
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and the filling is heated through.
Step 7
Serve the enchiladas hot, topped with sour cream, pico de gallo, and fresh cilantro.