Products used in this recipe
Roasted Corn, Black Bean & Avocado Enchiladas
Yield: 12 Servings (10 oz. each)
Yield: 12 Servings (10 oz. each)
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 12/1lb | 16 oz. | 1 bag |
| Tomatillo salsa, prepared | 12 fl. oz. | |
| Cilantro, fresh, chopped | 1/2 cup | |
| Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5lb | 40 oz. | |
| Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Fresh 8/2lb | 32 oz. | |
| Corn tortillas | 24 each | |
| Cotija cheese, crumbled | 6 oz. | |
| Pickled red onions, prepared | 12 oz. |
Preparation Instructions:
- Step 1
- Thaw guacamole according to package instructions.
- Step 2
- Preheat oven to 350˚F.
- Step 3
- For the avocado salsa verde; In the bowl of a food processor, blend together the guacamole and tomatillo salsa until smooth and creamy. Stir in cilantro. Reserve for service.
- Step 4
- Prepare fiesta blend according to package instructions. Add avocado pulp and stir to combine.
- Step 5
- Warm tortillas to soften. Place 3 oz. fiesta blend mixture in each tortilla and roll up. Place seam side down in a baking dish. Bake in oven until warmed through, about 10-12 minutes.
- Step 6
- For each serving; place 2 enchiladas on a plate, top with 2 oz. avocado salsa verde, 1/2 oz. Cotija cheese, and 1 oz. pickled red onion.
