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 TUNA SALAD
Great tuna avocado salad as a side dish or meal. Serve on toasted bread (gluten-free if needed), on top of greens, or enjoy it all by itself.
Provided by Dbanakis
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher. Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 10.7 g, Cholesterol 21.5 mg, Fat 18.4 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 212 mg, Sugar 3.5 g
CRUNCHY AVOCADO TUNA WRAPS RECIPE BY TASTY
Here's what you need: tuna, large avocado, carrot, celery, red onion, dijon mustard, lemon juice, garlic powder, salt, pepper, whole wheat tortillas, green leaf lettuce, cherry tomatoes
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
- Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
- Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop ¼ of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 34 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, Sugar 4 grams
PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
TUNA CEVICHE OR TARTARE WITH AVOCADO
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Prepare the tuna and refrigerate while you prepare the remaining ingredients.
- Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
- In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
- Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
- Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams
TUNA ENCHILADAS
I love seafood tacos and enchiladas. Cut this recipe out of a local newspaper. I didn't quite know what to expect at first, but these are really good.
Provided by Chef Treenie
Categories Tuna
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain tuna and combine with 1 cup cheese.
- Cook onion and garlic in 1 tablespoon oil until onion is tender.
- Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
- Simmer 15 minutes.
- Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
- One at a time, soften tortillas by frying briefly in oil.
- Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
- Pour remaining sauce over enchiladas.
- Top with remaining cheese.
- Bake at 375 degrees 20 to 25 minutes.
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AVOCADO ENCHILADAS - KRISTINE'S KITCHEN
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Reviews 27Category Main DishCuisine MexicanTotal 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.)
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