Avocado Black Bean Enchiladas
Easy enchilada recipes: Avocado Black Bean Enchiladas from ONIE
Avocado Black Bean Enchiladas




30 minutes


  • 2 large avocados, diced
  • 1 (15.5 oz) can no-salt-added black beans, drained & rinsed
  • 1 1/2 cups reduced-fat shredded cheddar cheese, divided
  • 1 large red bell pepper, diced
  • 1 medium jalapeño, finely diced
  • 1/2 tsp cumin
  • 1/2 tsp chipotle pepper powder
  • 1 (10 oz) can red enchiladas sauce
  • 10 corn tortillas
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup chopped fresh cilantro


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine avocados, black bleans, 3/4 cup cheese, peppers, cumin & chipotle powder. Toss to comine.
  3. In a large casserole dish, pour half of the enchilada sauce. Spoon avocado mixture into the center of a tortilla. Roll it up & place seam side down in the baking dish. Repeat for all tortillas. Top with remaining enchilada sauce & cheese. Reserve leftover avocado mixture for garnish.
  4. Bake 20 minutes or until cheese is melted & suace is bubbling.
  5. To serve, top with yogurt, cilantro & leftover avocado mixture.

Encuentra la receta en español aquí.


Looking for some spice? Kick up the heat by adding more jalapeƱos or hot enchilada sauce!