Avocado and Black Bean Enchiladas

When it comes to enchiladas, nine times out of ten I will order Queso Enchiladas, beef enchiladas topped with chili con queso.  Be still my heart.  Sadly, now that we're a (mostly) dairy free household, I can no longer indulge in such delicacies.  So in order to feed my enchilada craving, I came up with these delicious, and much healthier, Avocado and Black Bean Enchiladas.  Serve a plate of these with a green salad or Spanish rice and you've got a fantastic Mexican meal that you don't have to feel guilty about!

In order to save time, I used canned enchilada sauce, but these would be even better with a homemade sauce.  If we could eat dairy, then I think this Poblano Cream Sauce would pair beautifully with these yummy enchiladas.  Also, I like my enchiladas on the drier side, so I only used one can of enchilada sauce, but if you like them wetter, use two cans.

Avocado and Black Bean Enchiladas

1 tablespoon olive oil
1/2 white onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 15-oz can black beans, rinsed and drained
1/3 cup water or broth
1 teaspoon chili powder
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
2 large ripe avocados, peeled, seeded and sliced
1 lime, juiced
salt and pepper, to taste
12 corn tortillas
vegetable oil
1 cup shredded cheddar, pepper jack cheese, or Daiya cheddar cheese substitute
1 10-oz can red enchilada sauce
optional garnishes: sour cream, extra cheese, chopped tomatoes, fresh cilantro, and/or black olives

In a small saucepan over medium heat, saute onions, bell pepper and garlic in olive oil until onion is translucent.  Stir in beans, water, chili powder, oregano and cumin.  Let beans mixture simmer, stirring often, until the liquid is almost all gone, about 10-15 minutes.  Set aside and let cool.

Preheat oven to 400 degrees.  Spray a casserole pan with nonstick spray.  Spread a little enchilada sauce on the bottom of the pan.

In a small bowl, toss avocado slices with lime juice.  Season to taste with salt and a little pepper.  Set aside.

In a saute pan, add 1/2-inch depth of vegetable oil and heat it on medium.  Test the oil by dropping a few water droplets into the oil.  If they sizzle and bubble, the oil is ready.  If they don't, then let the oil continue heating and test again.  Using tongs, carefully drop one tortilla into the hot oil for 5-10 seconds. Remove to your work surface.  Spoon about 1/4 cup of bean mixture down the center of the tortilla and top with 1-2 slices of avocado.  Roll up enchilada and place seam side down in baking dish.  Repeat with remaining ingredients.

Sprinkle cheese over enchiladas.  Pour enchilada sauce over the cheese.  Bake 25-30 minutes in preheated oven.  Let cool 5 minutes before serving.  Garnish with sour cream, more cheese, chopped tomatoes, fresh cilantro and/or sliced black olives.