Bean and Avocado Enchiladas

  • Difficulty: Medium
  • one hour
  • 5 servings
Bean and Avocado Enchiladas

Originating from Mexico, the enchilada is a popular dish both there and in the American Southwest. It is a rolled tortilla stuffed with various ingredients like meat, beans, veggies, or cheese. For this recipe, we’ve left meat aside and we’ve filled our tortillas with beans, avocado, and veggies. We’ve also cooked up a nice mole sauce, we can’t wait for our fans to try.

Ingredients Needed for Bean and Avocado Enchiladas

14 ounces of mixed beans, canned
1 avocado, diced
1 tomato, chopped
1 spring onion, chopped
2 tablespoons of fresh parsley, chopped
1 cup sweet corn
salt
2 tablespoons of vegetable oil
pepper
2 tablespoons of flour
2 teaspoons of cocoa powder
1 teaspoon chili powder
salt
1 teaspoon garlic powder
1 teaspoon cumin seeds
1 teaspoon cayenne pepper
1 cup tomato sauce
¼ cup water
5 tortilla wraps

How to Cook Bean and Avocado Enchiladas

  1. Grab a large bowl and add the canned beans in it.
  2. Add the avocado, tomato, spring onion, parsley, and corn.
  3. Season with salt, pepper, and add half a tablespoon of vegetable oil. Mix well.
  4. To make the sauce, heat the remaining oil in a skillet over medium heat.
  5. Add the flour, cocoa, chili powder, and salt. Whisk vigorously.
  6. Add some more seasoning with garlic powder, cumin seeds, and cayenne pepper. Again, whisk until smooth.
  7. Add the tomato sauce, water, and reduce the heat to low.
  8. Simmer for 10 minutes while whisking in the process.
  9. Add the veggie mix inside the tortillas and wrap them around the mixture.
  10. Lay them in a glass baking dish and pour the sauce over them.
  11. Slide the tray into the oven for the next 25 minutes at 325 degrees F/160 degrees C.
  12. You can serve them topped with some fresh cilantro.

Leave a Reply

Your email address will not be published. Required fields are marked *