Avocado Black Bean Enchiladas

2 avocados peeled, pitted and diced.
1 can black beans (straight from the can)
8 6 to 8 inch flour tortillas
1 can (10) ounces of green chili enchilada sauce
1 7 oz can of diced green chilis
1/2 of a red onion diced
1 diced roma tomato
1 tsp ground cumin
1 tsp garlic salt
1 tsp chili powder
1/2 cup cheddar or mexican blend cheese (I used Daiya Vegan cheddar)

Recipe originally found on Pinterest and was created by Creme De La Crumb website. I didn't create this recipe and making it vegan was easy since there isn't a ton of cheese.

large green enchilada sauce can is about 28 ounces instead of 20 as called for by recipe. I added one 7 oz can of diced green chilis as called for by recipe with 10 ounces of enchilada sauce. For the extra 8 ounces, I added another small 4 oz can of hatch green chilis. It made extra to pour over rice of eggs in the morning.

Preheat oven to 400 degrees.
Put green enchilada sauce and green chilis in sauce pan and heat on medium low.
While heating sauce, dice avocados, chop cilantro (1/3 cup) and dice red onion and the roma tomato. Put the avocados, cilantro, onion and tomato in large bowl with black beans straight from can (no need to rinse). Stir with the spices making the filling for the enchiladas.
Put a large ladle or two of the heated green chili/enchilada sauce on the bottom of the 13 x 9 inch pan. Fill 8 flour tortillas with the bean mixture - about 3 tbsp in each and roll them, placing them in the pan. Pour the rest of the enchilada sauce over the top and sprinkle the cheese of the top. Heat for about 15 to 20 minutes. You can use either regular cheese or vegan cheese to sprinkle on the top. Note: Vegan cheese doesn't really melt.

Serving Size: one tortilla with 1/2 cup of rice was a good serving.

Number of Servings: 6

Recipe submitted by SparkPeople user KIKIROX8.