These enchiladas may not give you that same cheese and grease overload syndrome you get from some Mexican restaurants, but that's what makes them so good!
These are such a fresh spin on the classic enchilada because of both the avocado crema and fresh pico de gallo.
You could use whatever bean variety you like, but I used refried beans because it gives you that same goey satisfaction you get from cheesy enchiladas.
These are very simple to make too, especially in comparison to traditional Mexican enchiladas made with corn tortillas.
If you do need to use corn tortillas for allergies or preference, I do recommend heating up the tortillas in a moist paper towel or dipping them in the warm enchilada sauce to make them more flexible and less likely to break when you roll them.
To make these, you will need a blender or food processor (small or large) to make the crema.
And the ingredients are flexible! If you aren't a cilantro fan, you can omit this entirely. If you don't like or can't find radishes, you can leave these out of the pico de gallo.
If you don't want to use refried beans, you can add pinto or black beans to the vegetable mix instead of spreading the refried beans. Or you can make your own mashed bean mixture to use instead.
I also used canned/pre-made enchilada sauce, but if you wanted to make your own, you could try this simple recipe from Gimme Some Oven here.
Feel free to leave me a comment on how you like these!
Here's how you make them!
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