Grammy's Kitchen · Enchiladas · Avocado Black Bean Enchiladas
One of 122 enchiladas recipes we measured
11 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 16% | 6% |
| vegetables and beans | 86% | 1% |
| liquid | 61% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 6-inch flour tortillas (see note for gluten free option) | |
| 411 g | 1 can black beans (drained and rinsed) |
| 400 g | 2 avocados (sliced or diced) |
| 75 g | 1/2 red onion (diced) |
| 6 g | 1 teaspoon garlic salt |
| 2 g | 1 teaspoon cumin |
| 3 g | 1 teaspoon chili powder |
| 33 g | 1/3 cup cilantro leaves (roughly chopped) |
| 1 roma tomato (diced) | |
| 284 g | 2 10-ounce cans green chile enchilada sauce |
| 198 g | 1 7-ounce can diced green chiles |
| 56 g | 1/2 cup shredded mexican blend cheese ((or cheddar)) |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love the look of this but have not made it yet. Anyone from the UK made this? What did you use for "green chile enchilada sauce" - not sure I have seen this in the shop. Could you use tomato salsa instead?” — a cook, 5.0★
“This recipe was absolutely delicious! Just a hint of heat, not too hot. Definitely will make this again. I added about 1/2 cup of leftover diced roasted sweet potatoes, otherwise followed recipe exactly.” — a cook, 5.0★