Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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.