Ingredients and Weight:
- 16 (6-inch) corn tortillas
- 2 ripe avocados, peeled and pitted (12 ounces)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained and rinsed
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16 ounce) container sour cream
- 1/2 cup shredded cheddar cheese
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, mash the avocados with a fork.
- Add the black beans, corn, tomatoes and green chiles, onion, cilantro, lime juice, chili powder, salt, and pepper. Stir well to combine.
- Spread 1/4 cup of the avocado filling down the center of each tortilla.
- Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
- In a small bowl, combine the sour cream and shredded cheese. Spread the mixture evenly over the enchiladas.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
- Calories: 250
- Fat: 12 grams
- Saturated Fat: 5 grams
- Cholesterol: 20 milligrams
- Sodium: 400 milligrams
- Carbohydrates: 25 grams
- Dietary Fiber: 5 grams
- Protein: 10 grams
Dish Characteristics:
- Vegetarian
- Creamy and flavorful
- Perfect for a quick and easy meal
User Comments:
- "These enchiladas are the perfect combination of creamy avocado and savory spices."
- "I love how easy they are to make and how delicious they are."
- "I've made these several times and they are always a hit with my family."
Special Precautions and Tips:
- If you can't find corn tortillas, you can use flour tortillas instead.
- You can add additional toppings to your enchiladas, such as salsa, guacamole, or shredded lettuce.
- If you want to make the enchiladas ahead of time, you can assemble them and refrigerate them for up to 24 hours before baking.
