Vegetarian Avocado Crema Beef Enchiladas with Fresh Pico
Total time1 hr
Prep time30 min
Cook time30 min
4.8(15)
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the enchiladas
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded mexican cheese blend, divided
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1 clove garlic, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water, to thin
For the fresh pico
- 3 roma tomatoes, seeded and finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread 1/3 of the enchilada sauce (about 3 tbsp) across the bottom of a 9x13-inch baking dish and set aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off excess fat, leaving about 1 tsp in the pan.
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