Coconut Free Avocado Crema Paneer Enchiladas with Fresh Pico
Total time1 hr
Prep time30 min
Cook time30 min
4.6(25)
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Learn more →Ingredients
4 servings
For the enchiladas
- 8 corn tortillas (6-inch)
- 14 oz paneer, cut into ½-inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 cup shredded monterey jack cheese
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic
- ¼ tsp salt
- 2 tbsp water
For the fresh pico
- 3 medium roma tomatoes, seeded and finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 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 and set aside.
- 2
In a large skillet over medium-high heat, warm the olive oil until shimmering. Add the paneer cubes in a single layer and cook undisturbed for 2–3 minutes until the undersides are golden, then turn and cook 1–2 minutes more until golden on a second side. Transfer to a bowl.
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