Avocado Enchiladas

If you have had a baby in my ward before- it's likely you have eaten my Avocado Enchiladas. It's an easy go-to recipe and doesn't have any ingredients that hardcore meat-eaters are scared of. Geoff's family is very accommodating of us being vegetarian, however we often have to scrounge something up at my parents house. During one of these times- I developed this recipe which is now a fav in our house.

It's so easy, it's almost embarrassing to share. But none the less- it's delicious. 

2 large or 3 small ripe avocados

1/2 packet of taco seasoning

Tortillas of choice. corn/wheat/white all taste great

1 can black beans or refried black beans. Vegetarian/fat free

1-2 limes

1/2 tsp Cumin

1/8 tsp Red Pepper

1/4 tsp oregano

1 can green enchilada sauce

1 package mexican blend shredded cheese

Salsa

Cut Avocados in half, remove pit and cut into a grid. Spoon underneath the flesh right next to the skin. Drop the avocado in a bowl. Add half of a packet of taco seasoning, other seasonings, and juice of 1 lime. Taste- and adjust seasonings/lime as you prefer.

Warm up your tortillas in pan individually. As they come off the pan, add a few tablespoons of refried black beans on the bottom and 2 Tb of avocado mixture on top. Roll up, and put into a 9 x 12 baking dish.

Repeat with as many tortillas as it takes to use up the filling.

Pour Green Enchilada Sauce over the top of all the filled tortillas, finish with cheese.

Warm in an oven at 350 for 20 minutes or until cheese is melted and is sauce bubbly. 

Cool, serve with salsa on top. Great for dinner with spanish Rice, Mexican Salad, etc.