Measurements

• 1) 2 Avocados, diced
• 2) 2 cans of Black Beans, drained and rinsed
• 3) 1 tablespoon Chili Powder
• 4) 1/4 cup fresh Cilantro, chopped
• 5) 1 teaspoon Cumin
• 6) 2 cups Enchilada Sauce
• 7) 3 cloves Garlic, minced
• 8) 1/2 teaspoon Pepper
• 9) 1/2 teaspoon Salt
• 10
• 11
• 12
• 13

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, sauté the diced yellow onion and minced garlic over medium heat until softened.
• Add the black beans, chili powder, cumin, salt, and pepper to the skillet.
• Stir well and cook for about 5 minutes.
• Remove the skillet from heat and stir in the diced avocados and chopped cilantro.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with the bean mixture, roll them up, and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Sprinkle shredded cheese on top.
• Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
• Serve with a dollop of sour cream on top and garnish with additional cilantro if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.