Mashed black beans with avocado wrapped with tortillas and baked with red chili sauce
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt
- 1/4 ounce dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground black pepper
- 11/2 cups canned black beans, drained and rinsed
- 3 cups diced avocado
- 12 each 6-inch corn tortillas
- 1 cup canned red enchilada sauce
- 1/4 cup chopped cilantro
Heat oil in pan and sauté onions and garlic. Add the salt, spices and black beans. Cook until heated through. Place in a food processor and pulse to mash. Leave coarsely ground. Transfer to a bowl and gently fold in diced avocados. Set aside.
Heat tortillas just long enough to make them pliable, either in a steamer, microwave or oven. Pour 1/4 of the enchilada sauce into a baking pan and spread evenly. Place 1/3 cup of filling on each tortilla, roll up and place seam-side down in the baking pan. Pour remaining sauce on top.
Bake covered at 350 degrees until heated through, about 20 to 30 minutes. Serve garnished with fresh chopped cilantro.
Chef’s note: Canned black beans offer convenience but are loaded with sodium. Rinse them in water to remove some of the salt.
For more great avocado recipes and information, visit CaliforniaAvocado.com.
Yield: 6 servings of 2 enchiladas
Protein: 10 g
Carbohydrate: 48 g
Total fat: 18.5 g
Cholesterol: 0 g
Sodium: 504 mg
Saturated Fat: 504 g
Dietary fiber: 13.5 g
Recipe from Morrison Healthcare