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Roasted Corn, Black Bean & Avocado Enchiladas

Healthcare Recipes Corn and Black Bean Enchiladas
Yield: 12 Servings (10 oz.)

Yield: 12 Servings (10 oz.)

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 12/1lb 16 oz. 1 bag
Red onion, thinly sliced 12 oz.
Red wine vinegar 8 fl. oz.
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.
Preparation Instructions:
Step 1
Thaw guacamole according to package instructions.
Step 2
For the pickled red onions: Bring vinegar to a boil in a saucepan. Add sliced onions and stir well. Return to a boil and turn off the heat. Allow mixture to cool. Transfer to a plastic container with a lid and refrigerate for service.
Step 3
Preheat oven to 350˚F.
Step 4
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 5
Prepare fiesta blend according to package instructions. Add avocado pulp and stir to combine.
Step 6
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 7
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.
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