avocado enchiladas

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Tortillas

  Ready-to-bake or -fry, corn

  2 enchilada or 38g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

• Garlic

  Raw

  2 clove or 6g

• Water

  Plain, clean water

  1 cup or 237g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Tomato sauce

  No salt added

  ¼ cup or 61g

Directions

1. mash the avocado. chop jalapeno and 1/2 the onion and mix it together. cut the tomato and the other half of the onion in halves, garlic and put it on the stove in a pot. Put in water to cover it and add some salt and pepper and cumin. Puree it all. Boil it for about 10 minutes or until everything is soft. Add tomato sauce and mix in. spread avocado on the tortilla and add some sauce on top.

Similar Foods

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• Quinoa and Egg Enchilada Skillet
• Vegetarian Fajita Pasta