White Bean and Avocado Enchiladas

Go south of the border with a fresh and light take on enchiladas. Creamy avocado and white beans blend with Monterey Jack for a vegetarian Mexican dish. Eat ‘em hot or reheat ‘em for a tasty lunch the next day!

Casey Barber

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Beans and Grains

Main Course

Ingredients

2 tablespoons olive oil		1/4 cup flat-leaf parsley, minced
1 sweet white or Vidalia onion, diced		1 avocado
1 clove large garlic, minced		3 4-ounce cans green chiles
Kosher salt		3 scallions, rinsed and cut into 3-inch lengths
2 15-ounce cans cannellini beans, drained and rinsed		12 flour tortillas
1 14.5-ounce can diced tomatoes		1 pound Monterey jack cheese, shredded
1/2 teaspoon chili powder

directions

Prep: 15 min Total:

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1
Heat the olive oil in a saucepan over medium-low heat. Add the onion and garlic, sprinkle with kosher salt, and cook until soft and translucent but not browned, about 7 minutes.
2
Add the beans, half the can diced tomatoes (or more, if you love tomatoes), chili powder, and parsley. Simmer until thick and saucy, 5-10 minutes.
3
Preheat the oven to 375.
4
Scoop the avocado, green chiles, and scallions into a food processor and blend until smooth. Spread a thin layer of avocado sauce across the bottom of a 9”x13” baking dish.
5
Assemble the enchiladas by spreading a layer of cooked beans down the center of a flour tortilla, top with a handful of shredded cheese, and roll up. Repeat with the remaining tortillas and line snugly in the baking dish.
6
Top the tortillas with additional sauce and shredded cheese and bake for 20 minutes, until the cheese is melted and bubbly.

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White Bean and Avocado Enchiladas

Ingredients

directions