Avocado Black Bean Enchiladas {skinny} – Healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices!
Hello beauties.
I just love green. It’s my all-time favorite color for… well just about anything. Shoes, sheets, toe nail polish (I only paint my toes, never my fingers) palm trees and I’m crazy for the dyed-green gerber daises. Also when it comes to food? Some of my favorite foods are green. Limes. (for sweet or savory, doesn’t matter) Jalapeños. (I eat em plain!) And green enchilada sauce. With a straw. I love that stuff. Oh and avocados. Duh!
I feel like the avocados are really the star of these enchiladas. The black beans though are a beautiful accent to that creamy avocado in every bite. Throw those two in with a few seasonings, roll up those tortillas, cover it all with green enchilada sauce, pop em in the oven. 15 minutes later you’ll be sinking your teeth into these tasty enchiladas. Oh and did I mention they’re healthy? Yeah they are. Just a bonus.
Avocado Black Bean Enchiladas
Ingredients
- 9 6-inch flour tortillas
- 1 can black beans - drained and rinsed
- 2 avocados - sliced or diced
- ½ red onion - diced
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ⅓ cup cilantro leaves - roughly chopped
- 1 roma tomato - diced
- 2 10-ounce cans green chile enchilada sauce
- 1 7-ounce can diced green chiles
- ½ cup shredded mexican blend cheese - (or cheddar)
Instructions
- Preheat oven to 400. Place enchilada sauce and green chiles in a medium sauce pan and simmer over medium-high heat while you prepare the enchiladas.
- Add black beans, avocados, onions, garlic salt, cumin, chile powder, cilantro and optional tomatoes to a large bowl and stir to combine. Add about 1 cup of sauce into the bottom of a large baking dish. Spoon about 3 tablespoons of black bean-avocado mixture into the center of each tortilla, roll it up tightly and place in prepared dish on top of sauce. Lay each side by side, seam side down.
- Pour remaining sauce over rolled enchiladas. Sprinkle cheese evenly over enchiladas and top with any left over filling. Bake 15-20 minutes until cheese is bubbly. Serve warm.
Notes
Nutrition
If you like these enchiladas, you’ll enjoy these oven baked mozzarella sticks, and baked zucchini fries.
These are our go-to’s for enchiladas now! Were Vegan and just Leave out the cheese. These are so good!
Thrilled to hear you enjoy this recipe so much!! Thanks, Tiffany!
Love this recipe! It’s terrific for a quick week-day meal!
So happy to hear how much you enjoyed this recipe!
added cheese in the enchilada’s made it creamy and delicious. might have to add meat next time
Any thoughts on making the whole pan ahead and storing in the fridge or freezer ? Thanks!
That should be fine! If you’re wanting it to last longer, I’d put it in the freezer, of course. Make sure it’s all wrapped very well in the fridge and especially the freezer.