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Ingredients45 m servings 690
Original recipe yields 6 servings
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.
- Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.
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Per Serving: 690 calories; 44.7 50.6 26 77 1177 Full nutrition
ReviewsRead all reviews 2
I thought this would be yummy, but I couldn't taste the avocado. Next time I'd just put some slices on top after baking. Also, the corn tortillas were so soggy and mushy. Wondering if first c...