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September 9, 2020 Dinner

Black Bean and Avocado Enchilada

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Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Main Course
Servings: 6 (click to scale)

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 cup fresh onions diced
  • 1 Tbsp fresh garlic minced
  • 1/4 tsp kosher salt
  • 1/4 oz dried Mexican oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/8 tsp ground black pepper
  • 1 1/2 cups Canned Black Beans drained, rinsed
  • 3 cups avocados diced
  • 12 each tortillas corn, 6"
  • 1 cup red enchilada sauce
  • 1/4 cup fresh cilantro chopped

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Instructions

  • 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 to make pliable either in a steamer, microwave or oven.
  • Pour a quarter of the Enchilada sauce into a baking pan and spread evenly. Roll 1/3 cup of filling into each tortilla and place seam down into pan. Pour remaining sauce on top. Bake covered at 350F degrees until heated through, about 20-30 minutes.
  • Serve garnished with fresh chopped cilantro.

Nutrition

Calories: 380kcal | Carbohydrates: 48g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 490mg | Fiber: 13g | Sugar: 3g
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