Weeknight Meal- Black Bean, Corn, and Avocado Enchiladas

There are many things I do better than Charles. I personally like to think I make the bed better than him. I KNOW that I clean the house better. I’m really amazing at making up fun dance moves to random songs. And I know my squat form is better than his.

But I digress. Because he ALSO does many things better than me. He uses Chapstick like a boss, while I always forget. He can drive one mean stick shift and I stall out/panic. And he makes the BEST chicken enchiladas for dinner.

I like to think we have a pretty awesome balance as a team. <3
I like to think we have a pretty awesome balance as a team. <3

For real. I’ll give that one to him. Because we ALL know who the master chef is around here, right?! 😉

While I’m not going to post his amazing, should-be-world-famous chicken enchilada recipe here just yet, I will leave you with this. Perfect for a quick weeknight meal. An amazing Meatless Monday option. My favorite part about this recipe…okay, my TWO favorite parts about this recipe are that it is SUPER FAST to make AND the avocado is “slap someone” yummy once it melts and gets all creamy.

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Black Bean, Corn, and Avocado Enchiladas

Ingredients

  • 1 can black beans (drained)

  • 1 can corn (drained)

  • 1/2 red onion, diced

  • 2 tbsp cilantro, chopped

  • 1 tbsp chili powder

  • juice of 1 lime

  • salt and pepper to taste

  • 2 hass avocados

  • 1 jar of green enchilada sauce

  • 8 tortillas

  • 1/2 cup shredded cheese (I use the mexi-blend)

Directions

  1. Preheat the oven to 350 degrees.

  2. Mix black beans, corn, red onion, cilantro, and spices in a bowl with the juice of 1 lime.

  3. Mash avocados in another bowl.

  4. Pour 1/4 cup of the enchilada sauce on the bottom of your baking dish.

  5. Begin to assemble enchiladas. Take a tortilla and spread a spoonful of the avocado all over the bottom. Fill the center with your black bean and corn mixture. Roll and place seam side down in your dish. Continue with the remaining 7 tortillas.

  6. Cover with the remaining enchilada sauce and sprinkle with cheese.

  7. Bake uncovered for 15-20 minutes.

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