Lunch / Dinner
Avocado Enchiladas with Corn & Black Beans
Fill up on healthy fats and plant-based protein with these vegetarian enchiladas. Avocado, corn, and black beans, combine to make enchiladas that are just as satisfying as their meaty cousins.
FOR THE SAUCE, PURÉE:
FOR THE FILLING, SAUTÉ:
Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.
For the sauce, purée broth, avocados, sour cream, jalapeños, lime juice, cilantro, and cumin in a blender or food processor; season with salt and pepper. Spread 11/2 cups sauce in bottom of prepared dish.
For the filling, sauté onion, bell pepper, jalapeño, and garlic in oil in a sauté pan over medium-high heat until softened, 4–5 minutes. Add cumin, coriander, and pepper flakes and sauté 1 minute more. Stir in corn and beans.
Off heat, stir in 2 cups cheese, cilantro, and 2 avocados; season with salt and pepper.
Divide filling evenly among tortillas.
Roll tortillas and place, seam sides down, in prepared dish; top with remaining sauce and remaining 1 cup cheese.
Bake enchiladas on middle rack until heated through, 20 minutes. Top enchiladas with lettuce, avocado, and tomatoes.
% Daily Value*
Total Fat 37g 56%
Saturated Fat 14g 70%
Cholesterol 40mg 13%
Sodium 1051mg 43%
Carbs 55g 18%
*Percent Daily Values are based on a 2,000 calorie diet.