Meatless Monday: Avocado and black bean enchiladas
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.
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.
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 recipe
- 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
- Preheat your oven to 325 degrees F.
- To the bottom of an 8 x 8-inch baking dish, spread 2 tablespoons of the enchilada sauce.
- To a medium bowl, add the avocado cubes and the lemon juice. Toss to combine.
- Add the black beans, onion and cilantro to the avocados. Season with salt and black pepper, and toss to combine.
- To a shallow bowl, add the remaining enchilada sauce, and place it near your baking dish and the filling mixture.
- One at a time, lightly dip each tortilla into the enchilada sauce, and allow the excess to drip back into the bowl.
- Lay the tortilla on a flat surface. Add about 2 heaping tablespoons of the avocado-bean mixture vertically down one edge of the tortilla.
- Starting with the side with the ingredients, roll the tortilla tightly to the other end.
- Place the rolled tortillas in the baking dish, seam side down.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Cover with foil, and bake for 30 minutes.
- 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.