Monday, April 16, 2012

Food: White Bean and Avocado Enchiladas

On Sunday evening we had White Bean and Avocado Enchiladas. I'd love to link to the original recipe, but it appears the link is no longer working! Good thing I have a great memory. (:

These enchiladas are simple to make and leave you feeling satisfied but not overly stuffed (something I can appreciate). Also, they reheat wonderfully, something we both can attest to as we had them for lunch today!

One thing I will have to say about this recipe is that it makes a lot of servings -- estimated around 12 servings based on the original recipe, but probably about 6-8 with the way I made them. The original recipe didn't specify what size tortillas, so I think we 8" taco flour shells, it makes about 12-servings, but with the 10" ones I used, makes the 6- or 8-servings. Decide based on what you need! Or cut the recipe in half if you don't want a lot of leftovers.

White Bean and Avocado Enchiladas

  • 2 14.5oz cans of Great Northern Beans, drained and rinsed
  • 1 14.5oz can of diced tomatoes, drained
  • 16oz Monterey Jack cheese, shredded
  • 1 avocado, ripened
  • 3 4oz cans of green chilis
  • 1/4 C Parsley
  • 1 sweet onion, diced
  • 2 cloves of garlic, minced
  • 2 Tbs olive oil
  • salt & pepper
  • 1 Tbs Chili powder
  • two bundles of green onions
  • twelve 8" or eight 10" flour tortillas
  • Pre-heat oven to 375F
  • Heat oil over medium heat. Add onions and garlic and cook about 7-minutes, until translucent but not browned
  • In a food processor, blend avocado, cans of green chili, and green onions; set aside
  • In the saucepan, add beans, tomatoes, Parsley, salt & pepper, and chili powder; heat for about 10-minutes
  • Spread avocado sauce at the bottom of a 13x9 pan
  • Begin making enchiladas by placing a spoonful of the bean mixture and a small handful of shredded cheese in the center of tortilla and wrap up burrito-style; place in pan
  • After all enchiladas are wrapped, spread rest of avocado sauce over enchiladas, and sprinkle cheese on top
  • Bake approximately 20-minutes. Enjoy!

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