Avocado Tomato Enchiladas Recipe

By admin |

Recipe by Joanne Bruno

Summer and Tex-Mex go together like margaritas and Fridays.

While it may not be Friday just yet, enchiladas are an anytime kinda thing. And they make every day taste like Friday, especially when they are stuffed with avocados, swiss chard and bell peppers and topped with a tangy tomato sauce and some creamy Manchego. With each passing bite you’ll forget that we still have five days until weekend freedom hits, but who’s counting?

Adapted from Jamie’s America

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

For more Meatless Monday Recipes:

Peach, Pluot and Roasted Vegetable Salad

Red Rice Salad with Lemon Miso Dressing

Grilled Corn and Mango Guacamole

Orecchiette with Cauliflower and Lacinato Kale

Prep Details

Servings: 4


For the tomato sauce

1 tbsp. olive oil

2 garlic cloves, peeled and finely sliced

1 (14-oz) can diced tomatoes

1 lime

sea salt and freshly ground black pepper

For the tortillas:

1 tbsp. olive oil

1 fresh red chile, seeded and minced

2 red bell peppers, seeded and diced

1 bunch swiss chard, leaves torn into strips

2 limes

2 ripe avocados

8 corn tortillas

1 cup grated Manchego cheese


Creamy avocado is the surprising filling in this cheesy enchilada.

Rich and delicious you don’t miss the meat.

1. Preheat oven to 400 degrees. Heat a tbsp of olive oil in a medium saucepan on medium heat. Add the garlic and and saute for a couple of minutes until lightly golden. Add the tomatoes and juice of one lime. Bring to a boil, then turn the heat and simmer for 10 minutes, until the sauce is thickened. season to taste with salt and pepper.

2. Heat another tbsp olive oil in a nonstick skillet over medium heat. Add the chile pepper and bell peppers to the pan and saute for 5-7 minutes or until tender. Add in the swiss chard and saute until wilted. Season to taste with salt and pepper.

3. Halve, peel and pit the avocados. Chop the flesh and mash it with the juice of 1 lime and a pinch of salt and pepper. Stir in the bell pepper/swiss chard mix.

4. In the bottom of a 9x9-inch pan, put half of the tomato sauce. Heat the tortillas according to package directions. Split the filling evenly among the tortillas and roll up, placing seam side down in the pan. Top with the remaining sauce and the Manchego. Bake for 15 minutes or until golden ad crisp on top.