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

Avocado Enchiladas image

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

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 ½ cups grated sharp Cheddar cheese, divided
2 large avocados, diced
1 small red bell pepper, diced
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 (12 fluid ounce) cans red enchilada sauce
10 corn tortillas
1 cup sour cream
¼ cup pico de gallo, or to taste
1 tablespoon chopped fresh cilantro, or to taste

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

Avocado Cashew Enchiladas image

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

Ingredients

2 Hass avocadoes
1 lime, juice of
4 green onions, minced
1/4 cup parsley, chopped finely
1/4 cup cilantro, chopped finely
1 small jalapeno, chopped finely
1 cup cashews, toasted and chopped finely
1/2 cup sour cream or 1/2 cup yogurt
1 garlic clove, minced
8 corn tortillas
1 (15 ounce) jar enchilada sauce
1 cup monterey jack cheese, grated

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

Avocado Enchiladas image

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.

Ingredients

1 teaspoon olive oil
1/2 yellow onion, finely diced
2 garlic cloves
1 teaspoon sugar
4 tablespoons ground cumin
3 tablespoons fresh oregano, finely chopped
12 ounces beer
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
1 tablespoon balsamic vinegar
8 ripe avocados, peeled and seeded
1 cup cilantro leaf, roughly chopped
3/4 teaspoon salt
1/2 red onion
1 jalapeno pepper, seeded and diced
1 lime, juice of
20 corn tortillas
2 cups grated monterey jack cheese

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AVOCADO ENCHILADAS - KRISTINE'S KITCHEN

Web Feb 19, 2016 Updated on Aug 26, 2022 See my guide on how to use an Instant Pot. Enchiladas stuffed with creamy avocado and cheese, and …
From kristineskitchenblog.com
Reviews 27
Category Main Dish
Cuisine Mexican
Total Time 40 mins

Peel, pit, and chop the avocados into ½-inch pieces; place in a medium bowl. Add the lime juice, salt, red onion, and cilantro. Stir gently to combine.
Heat enchilada sauce until warm. Warm tortillas between paper towels in the microwave. Working with one tortilla at a time, dip tortillas into enchilada sauce. Spread about 1/3 cup of the avocado mixture down the center of each tortilla, followed by 2 tablespoons of the cheese. Roll up filled tortilla and place seam side down in a 9x13-inch baking dish. Repeat with remaining tortillas. Spread the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining ½ cup cheese.
Cover pan with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until enchiladas are heated through and cheese is melted. Serve topped with additional chopped cilantro and Greek yogurt or sour cream, if desired. (I mixed my Greek yogurt with a little water to loosen it and make it easier to drizzle.)

Avocado Cashew Enchiladas Recipes

AVOCADO ENCHILADAS

Vegetarian Avocado enchiladas with black beans and Cheddar cheese.

AVOCADO CASHEW ENCHILADAS

From the Enchanted Broccoli Forest cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protein.

AVOCADO ENCHILADAS

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