Ingredients

• 2.5 cups grated sharp Cheddar cheese , divided
• 2 large avocados , diced
• 1 , 15 ounce
• 1 small red bell pepper , diced
• 0.5 teaspoons kosher salt
• 0.5 teaspoons ground cumin
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 2 , 12 fluid ounce
• 10 corns tortillas
• 1 cup sour cream
• 0.25 cups pico de gallo , or to taste
• 1 tablespoon chopped fresh cilantro , or to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
3. 3 Pour 1 can enchilada sauce into bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas. Roll tortillas to enclose filling; place seam-sides down into the baking dish. Top with remaining 1 can enchilada sauce; sprinkle with remaining 1 ¾ cups Cheddar cheese.
4. 4 Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and cilantro.

Nutrition per serving