Measurements

• 2 Avocados
• 2 cups Black Beans
• 1 cup Vegan Cheese
• 1 tbsp Chili Powder
• 1/4 cup Cilantro (chopped)
• 1 tsp Cumin
• 2 cups Enchilada Sauce
• 3 cloves Garlic
• 2 tbsp Oil
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 cup Vegan Sour Cream
• 8 Gluten
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the oil over medium heat.
• Add the diced onion and minced garlic, and sauté until the onion is translucent.
• Add the black beans, chili powder, cumin, salt, and pepper to the skillet.
• Cook for about 5 minutes, stirring occasionally.
• Warm the tortillas in a microwave or on a skillet to make them pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Place a few spoonfuls of the black bean mixture in the center of each tortilla.
• Add a few slices of avocado and a sprinkle of vegan cheese.
• Roll up the tortillas and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the top of the rolled tortillas.
• Sprinkle the remaining vegan cheese over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Top with chopped cilantro and a dollop of vegan sour cream before serving.

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