I highly recommend toasting each tortilla before assembling the enchilada. I do this by turning by gas stove burner to a medium-high flame and placing the tortilla directly onto the grate above the flame for about 7-10 seconds on each side. If you don’t have a gas stove, this could also be accomplished by heating the tortillas in a skillet until warm.
After making the cilantro salsa, I recommend not washing the food processor/blender before using it to make the avocado cream sauce. The unsalvagable remains of the cilantro salsa were a nice addition to the avocado sauce.
This recipe is: vegetarian, gluten free
For the enchiladas:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 4 oz cream cheese
- 2 tsp ground cumin
- salt + pepper to taste
- 1 cup loosely packed chopped fresh cilantro (or sub about 3 tbsp dried)
- 1 4oz can chopped green chiles
- 1/2 cup tomato salsa
- 1/2 cup tomato sauce
- 1/2 cup vegetable broth
- 1/2 lime, juiced
- 2 cloves garlic
- 2 tsp oregano
- 12 corn tortillas
- 2 cups (8oz) shredded cheese (I used a “fiesta blend”, but any Mexican cheese, or even a cheddar would be okay)
- 1 cup chopped tomatoes for topping (optional, but highly recommended)
For the avocado cream sauce:
- 1 tbsp butter
- 1 tbsp flour or corn starch
- 1 cups vegetable broth
- 3/8 cup sour cream
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1 avocado, peeled and pitted
- 1/4 cup chopped fresh cilantro
- 1/2 lime, juiced
- Preheat the oven to 375°F. Spray a 9×13″ baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until tender, about 5 minutes. Reduce heat to medium-low and add corn, beans, and cream cheese, and stir to combine. Mix in the cumin, pepper, and salt, and simmer for about 5 minutes. Remove from heat and mix in 1 cup of the shredded cheese.
- Make the cilantro salsa. To a food processor or blender, add the cilantro, chopped green chiles (with liquid), salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano. Blend until smooth. Add enough of the mixture to the baking dish to cover the bottom, about 1/3 of the mixture.
- Put a plate next to your toasting station for assembling the enchiladas. Begin by toasting a tortilla and setting it on the assembly plate. Brush a thin layer of the cilantro salsa over the tortilla, and spread the bean/cheese mixture down the middle. Roll the tortilla around the filling and place into the baking dish, seam side down. Repeat for the remaining tortillas or until your baking dish is full.
- Pour the remaining cilantro salsa over the baking dish so that the tortillas are covered. Cover with the remaining cup of cheese.
- Bake until cheese is melted and sauce is bubbly, 20-30 minutes.
- While the enchiladas are cooking, prepare the avocado cream sauce. Melt the butter in a skillet over medium-high heat. Add the flour or cornstarch, whisking until golden, about 2-3 minutes.
- Slowly whisk in the broth, bring to a boil, and reduce to medium-low heat. Simmer for 5 minutes.
- Stir in the sour cream, cumin, salt, garlic powder, and pepper, whisking to remove lumps if necessary.
- Remove from heat and transfer to a food processor or blender. Add the avocado, cilantro, and lime juice, and blend until smooth.
- When enchiladas are done, serve topped with avocado cream sauce and chopped tomatoes!