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Lilly’s Table

 
 
Spring Fiesta Salad
© Lillys-Table.com Photo of Avocado & Pea Enchiladas
 

Tags: Nut Free Low-Glycemic Gluten-Free Vegan Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Avocado & Pea Enchiladas

from Avocado Pea Enchiladas with Spring Fiesta Salad, the Week of May 20, 2012.
View the previous recipe for this meal.

Grab a bag of frozen peas and ripe avocados to stuff these tortillas with goodness. Your favorite jar of salsa works for the enchilada sauce or try blending up roasted tomatoes with a pinch of two of spices as the recipe calls for. Skip the cheese to make these vegan or dairy free.

Ingredients

  • 14 ounces roasted crushed tomatoes
  • 2 cloves garlic
  • 2 teaspoons cumin, ground, divided in half
  • ½ teaspoon salt
  • 1 cup peas, frozen
  • 1 avocado, peeled and cut in chunks
  • 2 tablespoons cilantro, finely minced
  • ½ teaspoon chili powder, optional for spice, more or less to your personal taste
  • ½ lime, small
  • 8 tortillas, corn or small flour
  • ½ cup monterey jack , shredded or your favorite enchilada cheese, optional

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Blend the tomatoes, garlic, half of the cumin and a pinch of the chili powder, if desired. Pour into a separate dish.

Add the peas to a food processor, pulse until mashed. Add the chunks of avocado, chopped cilantro, lime juice, remaining ground cumin, and chili powder, if desired for a bit of heat.

Pour half of the enchilada sauce into a baking dish. Warm the tortillas briefly in a skillet over low heat, just until they are malleable. Dollop in the filling. Roll up. Place in the pan with the sauce. Continue until the pan is filled and the tortillas are used. Pour the remaining sauce on top and sprinkle on the cheese.

Bake for 20-25 minutes until the center is hot to the touch.