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
Ingredients
- 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
Directions
- 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!
