Spicy, meaty, and cheesy enchiladas get a lighter update in this heart-healthy Mexican recipe. Combine chopped bell peppers, black beans, garlic, and spices for a filling, boldly savory meal.
Recipe yields 12 servings
Preheat oven to 300°.
Lightly coat a large skillet with nonstick cooking spray and cook beef over medium heat until browned. Add peppers, tomatoes, onion and garlic and sauté until onions become translucent.
Reduce heat to low. Stir in black beans. Season with cumin, paprika, chili powder and cayenne. Add 1 cup of sour cream and mix gently. Cover and remove from heat.
Lightly coat a casserole dish with nonstick cooking spray. Spoon beef and bean mixture into tortillas, sprinkle with cheese and roll. Place enchiladas into dish, seam side down and bake for 15 minutes, or until cheese is melted.
In a food processor, blend remaining 1 cup of sour cream and avocado until smooth. Transfer to a microwave safe bowl. Microwave on medium in 20 second intervals, stirring, until warm. Serve enchiladas with avocado sauce and brown rice.