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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.

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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.


So the avocados hold their shape in the filling, gently stir them in off of the heat.

Nutritional Facts

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