Avocado and Beans Enchiladas

Want truly supreme enchiladas? Fill each tortilla with a combination of savory ground meat, chili beans, the avocado mixture, and rice. Bake with salsa and cheese then serve topped with sour cream.

Serves 5 to 6  Prep Time 30 minutes  Baking Time approximately 20 minutes

2 avocados, ripe but still firm, flesh scooped out and diced
2 garlic cloves, finely chopped
1/4 cup cilantro (wansoy), chopped
1/4 cup lemon juice, about two lemons
1/2 teaspoon table salt
1/2 teaspoon cumin
8 to 10 pieces flour tortillas, medium size
1 can refried beans
sour cream, to serve

For the topping
1 1/2 cups bottled salsa
1/3 cup water
1 cup chopped ripe tomatoes
1/2 teaspoon table salt
1 cup shredded cheese, Quickmelt or Mexican Blend

1  Preheat oven to 400ºF. In a large bowl, combine the diced avocados, garlic, cilantro, lemon juice, salt, and cumin. Mix well and set aside.

2  To make the enchiladas, lay out one tortilla and smear a large spoonful of refried beans along the center, then top with three heaping spoonfuls of the avocado mix. Roll up the tortilla and lay it, seam-side down, on a lightly greased rectangular glass baking dish. Repeat with the rest of the tortillas and lay them side by side until the dish is filled.

3  In another bowl, combine the salsa, water, tomatoes, and salt. Mix well then pour over the stuffed tortillas, covering everything. Sprinkle the cheese on top evenly and bake for 20 minutes or more, until the cheese bubbles and starts to brown.

4  Serve hot with sour cream on the side.

Photography by Patrick Martires │ Food preparation by Sharlene Tan │ Prop Styling by Paulynn Chang-Afable

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