Avocado and Black Bean Enchiladas

Serves 4


-9-10 (6-inch) corn tortillas
-Cooking spray
-1 cup thinly sliced onions
-1 tablespoon taco seasoning
-Sea salt to taste
-Freshly ground black pepper, to taste
-2-2 ½ cups baby bella mushrooms, sliced
-14 ounces cooked black beans
-1/2 cup cashew pieces
-2 tablespoons freshly squeezed lime juice
-Flesh of 2 medium avocados
-¼ teaspoon sea salt
-1 28 ounce can enchilada sauce
-1 cup shredded cheddar cheese
-½ cup fresh cilantro leaves, chopped (for garnish)
-Sour cream, for serving


Preheat oven to 400 degrees F. Place tortillas (frozen or at room temperature) in an 8×12-inch baking dish, cover tightly with aluminum foil, and place in the oven to soften for 5-10 minutes while preparing filling. Coat a frying pan with cooking spray and place over medium heat, onions, taco seasoning, salt and pepper and sauté for 2-3 minutes. Increase heat to medium-high, add mushrooms, beans, and cashews, and sauté for 5-6 minutes, tossing once or twice. Immediately toss in lime juice and remove from the heat to slightly cool. In a large bowl, mash avocado and salt (can be chunky). Add onion mixture to the avocado mixture and mix to incorporate. Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm. In the same baking dish, pour half of the enchilada sauce evenly over the bottom. Place 1/4-1/3 cup avocado-veggie mixture in the center of each tortilla. Roll tortillas up, tucking in the sides as you go, and place seam-side down in baking dish. Pour remaining sauce over top, and cover with aluminum foil. Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around the edges. If adding cheese, sprinkle on after casserole has baked for 15 minutes, and then bake for another 6-7 minutes to melt cheese. Sprinkle with cilantro and serve with sour cream.

Leave a Comment