These enchiladas are a modified version of several recipes. And they are THE BEST black bean and avocado enchiladas, EVER. They also come together so quickly.
Seriously, whip some out for dinner, you won't be disappointed. And don't panic...yes, the sauce is from-scratch, but it's so easy and quick. Just go with it, it's worth it.
3 Tbsp EVOO
2 Tbsp APF
2 Tbsp chili powder
1 Tbsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 tsp paprika
2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
2 c chicken broth (or water...the broth is better)
1 c tomato sauce (canned, plain tomato sauce...check the canned tomato section)
1/4 tsp salt, pepper (or as desired for flavor...I didn't add either)
1 28-oz can black beans, rinsed & drained
1 15-oz can Goya black bean soup
2-3 med, ripe avocados, diced
3-5 Tbsp fresh cilantro, chopped (extra for garnish)
2 c corn, canned (rinsed/drained) OR frozen (I used frozen)
30-40 cherry tomatoes, rinsed and halved OR 2-3 regular tomatoes, diced
6 oz plain cream cheese (or 8 oz if you are feeling generous and don't want that aggravating 2 measly ounces hanging around your fridge)
8 oz shredded mexican melting queso (or mexican blend...whatever floats your boat), divided
1-2 c cooked rice (optional) OR cooked quinoa
sour cream, garnish
lime wedges, garnish
lettuce, chopped (garnish)
20 fajita size tortillas, corn or flour.
1. Sauce prep: In a small sauce pan, on med heat, whisk together EVOO, APF and chili powder, cumin, garlic powder, onion powder, paprika and oregano. Whisk continually on med-hi heat for 1-2 min while mixture is bubbling.
2. Gradually, carefully, whisk in 2 c chicken broth, careful not get lumps. Add in 1 c tomato sauce. Whisk all together well. Allow to come to a simmer and simmer for 5-10 min until desired thickness. Set aside.
Preheat oven to 350F
1. In a large bowl mix together black beans, goya soup, avocados, cilantro, 4 oz cheese, corn, tomatoes, and cream cheese. Mix it all together until cream cheese has been totally incorporated.
2. Divide mixture among tortillas (approx 1/3 c per enchilada) and 2 Tbsp of rice (if desired), roll them up, lay them seam-side down in a sprayed 9x13 pan.
3. Pour the sauce over the entire pan. Sprinkle remaining cheese on the top.
4. Bake in the oven for 20-30 min until bubbly and heated through.
5. Serve with fresh chopped cilantro, sour cream, lime wedges, chopped lettuce