Black Bean Avocado Hummus Enchiladas

Here is my last demo on how to use Black Bean Avocado Hummus (BBAH) we made this week. This recipe is more complicated than the nachos, however each step is quite worth it. These enchiladas include some veggies which subtly add their own flavors. The Black Bean Avocado Hummus makes the filling very creamy and moist without any cream or cheese inside (if you did not make the BBAH or you just ate it all with chips there is a variation option toward the bottom). Here's how you do it:

Make sauce first

Sauce Ingredients

-2 cans of diced tomatoes

-1 cup of salsa/ taco sauce

-seasoned salt, chili powder, paprika to taste

-OPTION: Buy your own favorite enchilada sauce; I made my own because I did not have any on hand and did not want to go to the store!

Sauce steps

-Place all ingredients in a small pot, heat to a simmer; let simmer for 10 minutes

-Turn off the stove, place lid on the pot and let it sit on stove for later

Next, make your filling

Filling Ingredients

-1/2 carrot- peel skin and dispose; use peeler on the rest of the carrot, chop the thin slices

-1 shallot, chopped

-Big handful of spinach, roughly chopped

-Small handful of cilantro, roughly chopped
**Don't have these veggies on hand? See variation ideas below**

-1 cup of black bean avocado hummus  
**Did you not make hummus this week? See variation idea below**

-1 large chicken breast- seasoned with jerk seasoning and lemon pepper, cook in olive oil (about 1 tsp) until done; slice, chop, or shred chicken into small bite sized pieces

-1/3 cup of sauce 

-Stir together ingredients so all veggies are evenly distributed and all are evenly coated with hummus/ sauce

 

Remaining ingredients:

-12-15 corn tortillas, or 8-10 flour tortillas

-ONLY IF YOU USE CORN TORTILLAS, lightly toast the tortillas in a lightly oiled pan; you want the tortillas to be crisp but still able to roll easily- you do not want the tortillas to crack when you roll your enchiladas, however you do not want them to turn to mush in the oven

Final Steps

-Pour a thin layer of sauce on bottom of a 10X10 pan, enough to just cover the bottom

-Fill and roll your tortillas (as many as you can fit in your pan)

-Line rolls in baking dish

-Cover evenly with remaining sauce

-Sprinkle with cheese (I used cheddar and Monterrey jack) 

-Bake at 350 for 10-15 minutes (or until hot all the way through and cheese is nice and melty)

-Let stand for 5 minutes before serving. 

-Optional: top with avocado slices, sour cream, and a pinch of chopped cilantro before serving

-Variations:
--if you didn't make the Black Bean Avocado Hummus but still like the look of these enchiladas, replace the 1 cup of hummus with 1 cup of seasoned ricotta cheese (use the paprika, cumin, chili powder and lime juice to season the ricotta- or whatever sounds tasty for you!)
--if you don't like the veggies we chose, switch them for whatever you have in the fridge: peel down squash or zucchini instead of carrots; chop up white, brown, yellow, purple, or green onion instead of shallot; use arugula instead of spinach; add cherry tomatoes to the mix... Get creative and use what you have in the fridge!

Serve with your favorite rice and beans, a favorite side, or eat them alone! Do you have extra filling? Eat it as leftovers plain, with rice, or in a tortilla rolled up the next day. ENJOY!!!