April 25, 2019

Black Bean and Avocado Enchilada

By Kate- Dietitian

Calories: 250 | Protein: 6.5g | Carbs: 30g | Total Fat: 12.5g | Fiber: 9g | Sodium: 255mg Yield: 6 | Serving Size: 2 tortilla wraps

Photo from budgetbytes.com


2 tbsp. canola oil

1 yellow onion, diced

2 Garlic Cloves, Minced

¼ tsp Oregano

½ tsp ground cumin

½ tsp chili powder

¼ tsp ground black pepper

1-1/2 cup black beans (canned and drained)

2 each Avocado, Diced

12 each 6” white corn tortilla

1 cup red enchilada sauce

½ bunch chopped cilantro


Preheat oven to 350F degrees.

Heat oil in pan and sauté onions and garlic. Add the remaining 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.

Tags: Blog, Blog, Dietitian, Eat Well, Eat Well, Enchiladas, Food, health, Nutrition, Nutrition, Recipe, Recipe, Recipes, Tortilla, Uncategorized

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