Best Avocado Cashew Enchiladas Recipes
AVOCADO ENCHILADAS
Vegetarian Avocado enchiladas with black beans and Cheddar cheese.
Provided by Chef Oma
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.
- Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.
Nutrition Facts : Calories 689.8 calories, Carbohydrate 50.6 g, Cholesterol 77.2 mg, Fat 44.7 g, Fiber 15.4 g, Protein 26 g, SaturatedFat 19.7 g, Sodium 1177.3 mg, Sugar 3 g
AVOCADO CASHEW ENCHILADAS
From the Enchanted Broccoli Forest cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protein.
Provided by KelBel
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mash avocados and add lime juice.
- Add green onions through garlic, mix well.
- Fill a 7 x 11 inch baking dish with half of enchilada sauce.
- Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
- Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
- Repeat with remaining tortillas.
- Pour rest of sauce over tortillas and top with cheese.
- Bake covered at 350 for 30 minutes.
Nutrition Facts : Calories 658.9, Fat 46.8, SaturatedFat 14.3, Cholesterol 37.8, Sodium 1124.7, Carbohydrate 49.1, Fiber 11.4, Sugar 4.4, Protein 18.4
AVOCADO ENCHILADAS
I got this recipe from Fitnessmagazine, this recipe was written by Deena Kastor. I did not make it the way she wrote the recipie, we happen to like full fat cheese, and fresh herbs. We also went for light citrus flavored beer, and olive oil rather than the canola oil, as the olive oil provides a better taste.
Provided by Maggies Cooking
Categories Mexican
Time 1h
Yield 20 Enchildas, 10 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce, heat oil is a sauce pan. Add onion; sauté 5 min, add garlic, sugar, cumin, fresh oregano and sauté 5 more minute Add beer, tomatoes, and broth, reduce heat and simmer for 20 minute Add vinegar.
- Heat oven to 400°F
- For the filling, chop avocados in to 1" cubs (no need to be exact), toss with the cilantro, salt, onion, jalapeno pepper and lime juice. Spread 1/2 cup of sauce on the bottom of a casserole dish. Dip tortillas in remaining sauce, spoon 3 tbls of filling into each; roll up and arrange in dish. Pour sauce over rolled up tortillas, sprinkle with cheese and bake covered for 25min. Uncover and bake an additional 5 min, let rest, then serve. For people who are not into spicy food, serve with a dollop of sour cream, or add chicken to make it a more well- rounded meal.
- Cooking time may vary depending on use of a convection oven or a standard oven.
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