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!
|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|
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.
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.
Preheat the oven to 375.
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.
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.
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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