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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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Ingredients

FOR THE SAUCE, PURÉE:

FOR THE FILLING, SAUTÉ:

DIVIDE:

Instructions

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.

Avocado-Enchiladas-with-Corn-Black-Beans-Step1

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

Nutritional Facts

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