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Meatless Monday: Avocado and black bean enchiladas

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Savor simple ingredients

Just a few simple ingredients transform these enchiladas into a special meal. They're so fresh and filling that you'll want to make these right away.

Avocado and black bean enchiladas

Enchiladas are a favorite meal in my house, and no wonder: the filling options are endless. This Meatless Monday recipe for avocado and black bean enchiladas includes simple ingredients that transform into a delightful meal.

Avocado and black bean enchiladas

It takes only a few ingredients to make these delicious enchiladas. Fresh cilantro added to the mix helps brighten the flavors, and the sour cream and Cotija cheese garnishes are a festive touch.

Avocado and black bean enchiladas

Avocado and black bean enchiladas recipe

Serves 4-6

Ingredients:

  • 8 ounces green enchilada sauce
  • 2 large avocados, peeled and pit removed, cut into cubes
  • 1-1/2 tablespoons lemon juice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3 tablespoons chopped onion
  • 1 tablespoon fresh cilantro, torn
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 (8-inch) flour tortillas
  • 2 ounces Cotija cheese to sprinkle over the top
  • Sour cream for garnish

Directions:

  1. Preheat your oven to 325 degrees F.
  2. To the bottom of an 8 x 8-inch baking dish, spread 2 tablespoons of the enchilada sauce.
  3. To a medium bowl, add the avocado cubes and the lemon juice. Toss to combine.
  4. Add the black beans, onion and cilantro to the avocados. Season with salt and black pepper, and toss to combine.
  5. To a shallow bowl, add the remaining enchilada sauce, and place it near your baking dish and the filling mixture.
  6. One at a time, lightly dip each tortilla into the enchilada sauce, and allow the excess to drip back into the bowl.
  7. Lay the tortilla on a flat surface. Add about 2 heaping tablespoons of the avocado-bean mixture vertically down one edge of the tortilla.
  8. Starting with the side with the ingredients, roll the tortilla tightly to the other end.
  9. Place the rolled tortillas in the baking dish, seam side down.
  10. Pour the remaining enchilada sauce over the rolled tortillas.
  11. Cover with foil, and bake for 30 minutes.
  12. Remove from the oven. Serve warm on individual plates, drizzled with sour cream and sprinkled with Cotija cheese over the tops.

Savor the flavors of this simple enchilada recipe.

More Meatless Monday recipes

White bean, mushroom and sweet potato veggie burgers
Mustardy mac 'n' cheese with peas
Spanish omelet sandwiches

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