Vegetarian Avocado Crema Black Bean Enchiladas with Fresh Pico
Total time55 min
Prep time30 min
Cook time25 min
4.7(14)
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Learn more →Ingredients
4 servings
For the enchiladas
- 8 corn tortillas (6-inch)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 ½ cups shredded monterey jack cheese, divided
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 tbsp neutral oil (such as canola or avocado 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
- ¼ tsp salt
- 2–3 tbsp water, to thin
For the fresh pico
- 3 roma tomatoes, seeded and finely diced
- ½ white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- ¼ cup crumbled cotija cheese (optional)
Can be omittedcotija cheese
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread 1/2 cup of the enchilada sauce in an even layer across the bottom of a 9x13-inch baking dish.
- 2
Combine the drained black beans, cumin, chili powder, smoked paprika, and 1/2 tsp salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the beans are warmed through and fragrant, about 4–5 minutes. Remove from heat.
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