![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-g0PF-UZNDHNfUte8qOJ3OB5bu4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5135721-b45e7f5775a4473599443e1e23de424b.jpg)
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
Directions
-
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 (per serving)
690 | Calories |
45g | Fat |
51g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 690 | |
% Daily Value * | |
Total Fat 45g | 57% |
Saturated Fat 20g | 99% |
Cholesterol 77mg | 26% |
Sodium 1177mg | 51% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 15g | 55% |
Total Sugars 3g | |
Protein 26g | 52% |
Vitamin C 36mg | 40% |
Calcium 560mg | 43% |
Iron 4mg | 23% |
Potassium 1215mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.