Hillary's fabulous avocado black bean enchiladas
Recipe by Allison Kneubuhl
8 6 inch flour tortillas
1 can black beans
2 avocados diced
1/2 onion diced
1 tsp garlic salt
1 tsp cumin
1 tsp chile powder
1/4 cilantro chopped
1 tomato diced
2 10 ounce cans green chile enchilada sauce
1/2 cup Mexican shredded cheese
Prep. Time → 15 min
Cook Time → 15 min
1. 1.Preheat oven to 400. Place green chili enchilada sauce in a medium saucepan and simmer over medium heat while you prepare the enchiladas.
2. 2.Add black beans, avocados, onions, garlic salt, cumin, chili powder, cilantro and tomatoes in a large bowl and stir. Add about 1 cup of sauce into the bottom of the large baking dish. Spoon about 3 TBL of black bean-avocado mixture into the center of each tortilla and roll up tightly and place in a prepared dish on top of sauce. Lay each side by side, seam side down.
3. 3. Pour remaining sauce over the rolled enchiladas. Sprinkle cheese evenly over enchiladas and top with leftover filling. Bake 15-20 minutes until cheese is bubbly. Serve warm
main courses, enchilada, mexican, green chili June 04, 2016 17:55
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We make this all the time. Best enchilada sauce is from Whole foods!