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Roasted Corn, Black Bean & Avocado Enchiladas

Healthcare Recipes Corn and Black Bean Enchiladas
Yield: 12 Servings (10 oz.)

Yield: 12 Servings (10 oz.)

Ingredient Weight Measure
Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5lb 40 oz.
Harvest Fresh™ Chunky Avocado Pulp, thawed 32 oz.
Corn tortillas 24 each
Harvest Fresh™ Western Guacamole, thawed 16 oz.
Tomatillo salsa, prepared 12 fl. oz.
Cilantro, fresh, chopped 1/2 cup
Cotija cheese, crumbled 6 oz.
Red wine vinegar 8 fl. oz.
Red onion, thinly sliced 12 oz.
Preparation Instructions:
Step 1
Prepare fiesta blend according to package instructions. Blend with thawed avocado pulp. Warm tortillas to soften. Place 3 oz. avocado mixture in on each tortilla and roll up. Place seam side down in a baking dish. Bake in a 350*F oven until warmed through, about 10-12 minutes. For each serving, place 2 enchiladas on a plate, top with 2 oz. Avocado Salsa Verde, 1/2 oz. Cotija cheese, and 1 oz. pickled red onion.
Step 2
For the avocado salsa verde: In a food processor, blend together the guacamole and tomatillo salsa until smooth and creamy. Stir in chopped cilantro. Reserve for service.
Step 3
For the pickled red onions: Bring vinegar to a boil in a sauce pan. Add sliced onions and stir well. Return to a boil and turn off the heat. Allow mixture to cool and transfer to a plastic container with a lid, and refrigerate for service.
Products used in this recipe