PCOS Friendly Avocado Crema Paneer Enchiladas with Fresh Pico

Total time1 hr

Prep time30 min

Cook time30 min

PCOS Friendly Avocado Crema Paneer Enchiladas with Fresh Pico

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Ingredients

4 servings

For the enchiladas

8 corn tortillas (6-inch)
365 Whole Foods Market Grain Free Cassava Flour Tortillas, Gluten Free
Sprouts Farmers Market Grain Free Burrito Tortillas Cassava Flour
Sprouts Farmers Market Grain Free Original Cassava Flour 6" Tortillas, 8 Count
Mikey's Gluten & Grain Free Cassava Flour Burrito Size Tortillas , Gluten Free Coyotas Organic Cassava Medium Tortillas 7oz
See all
Chef's tip
Cassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings.
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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