Avocados are in season and I wanted to do something with them other than make guacamole. I ended up piecing together a few recipes and came up with this recipe for Avocado Enchiladas. It received good reviews from my harsh critics: Michael who said they were better than chicken enchiladas and one from our 3-year-old who gobbled his up.
8 whole wheat flour tortillas
3-4 fresh tomatoes
1 can beans, drained and rinsed (I would use black or pinto beans, but whatever you have will work)
1/4 cup chopped cilantro
1/2 cup medium heat salsa
1 tablespoon lime juice
Salt and pepper to taste
1/2 cup light sour cream
2 cups Monterey Jack cheese, shredded
Preheat oven to 400 degrees.
Chop tomatoes, avocados and cilantro. Mix together in a large bowl with beans, cilantro, salsa, lime juice, salt and pepper. Spray 9×13 pan with cooking spray. Roll heaping 1/2 cup of avocado mixture into tortilla shell, and place seam-side down in pan. Frost with sour cream and top with shredded cheese.
Bake for 15 – 20 minutes or until bubbly and beginning to brown.