Oh my goodness. These enchiladas are slap yo mama good. Actually, don’t slap your mama, just….well…these are amazing.
These Fajita Veggie Enchiladas are loaded with creamy refried black beans, crunchy fajita veggies, a little bit of cheese, delicious enchilada sauce all topped with this creamy, cool sensational avocado cream sauce. YAS PLS.
I have a soft spot in my heart for enchiladas. I feel like they were that one food that you always ordered off the menu when you were a kid at a Mexican restaurant. You didn’t know what fajitas were BUT you knew all about cheese enchiladas. And the fact that they were going to be delightfully cheesy and covered in this delicious spicy red sauce.
So, I figured, since I’m an adult now and everything…I’m going to throw those fajita veggies INTO the cheesy enchilada and see how it goes.
AND IT TURNED OUT.
I love the spicy, caramelized veggies in this recipe so much. You have the basics, onion, pepper, and mushrooms. After sauteeing them and adding all of the yummy spices, they still retain a slight crunch! Paired with the creaminess of the refried beans…I’m done.
Here was the assembly line of these enchiladas:
Take a soft corn tortilla, spread a layer of beans on it. Add a pinch of cheese. Finally, add a small amount of veggies. You don’t want to overstuff these babies!
I put them open seam side DOWN in an oven safe pan. Then I cover them with enchilada sauce. My fave store bought is from Trader Joe’s right now! So good. Oh, and I also add extra cheese on top. Because #cheeseislife.
And before I forget….let me just tell you about the real star of the show here. THE AVOCADO CREAM SAUCE.
I always love eating my enchiladas with sour cream….but, this time I wanted something different. I had a bunch of ripe avocados laying around and the lightbulb turned on. This sauce turned out SO wonderfully bright in flavor. It has avocado, cilantro, a little bit of sour cream and some spices to give it a nice kick.
It makes the enchiladas heart eye emoji worthy.
So….moral of the story is, if you want to up your enchilada game, make these. Tonight. And serve with the avo cream sauce. And your night will be a million times better. (Btw, the nutritional information DOES include the avocado cream sauce!)
Fajita Veggie Enchiladas with Avocado Cream Sauce
- 8 corn tortillas
- 1 medium yellow onion
- 1 bell pepper
- 4 oz. white mushrooms
- salt and pepper to taste
- 1 cup enchilada sauce
- 3/4 cup shredded mexican blend cheese
- 1 can refried beans
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp garlic powder
For the Avocado Cream Sauce
- 1 ripe avocado
- 1/2 cup water
- 1/3 cup chopped cilantro
- juice of 1/2 of a lemon
- 1/4 cup sour cream
- 1/2 tsp salt (more to taste if needed)
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
Preheat oven to 350. Chop your veggies long-ways into slices. Drizzle olive oil in a pan. Add the bell pepper and onion. Add garlic powder, chili powder, cumin, and salt and pepper. Incorporate well. After about 2-3 minutes of cooking, add in the mushrooms. Cook for an additional 1-2 minutes, until vegetables are done.
Heat your refried beans in a separate bowl. Oil the bottom of an oven safe pan. Begin assembling your enchiladas. Add a layer of beans to the corn tortilla, followed by a pinch of cheese (only should be 1/4 cup for 8 tortillas), finally adding a handful of veggies. Carefully wrap them and place them seam side DOWN in the pan. Repeat until all of your ingredients are used up!
When all of your enchiladas are assembled, cover them with 1 cup of enchilada sauce and 1/2 cup of cheese. Spread evenly. Bake for 25-30 minutes. Once finished, top with avocado cream sauce!
For the Avocado Cream Sauce
Place all of the ingredients in the food processor. Blend until desired consistency is reach (creamy, well blended, not too liquid-y). Add additionally spice if desired!