Enchiladas with Avocado Cilantro Sauce

These are the best enchiladas I've ever had. No exaggeration. 

My dad, the meat eating man, also thought they were "really, really good," and I hope you do, too! :) 

Vegetarian Enchiladas 

-2 Tbsp. olive oil

-1 medium white or yellow onion, peeled and thinly sliced

-6-8  14 inch flour or wheat tortillas

-1 15oz can black beans

-1 16oz can vegetarian re-fried beans

-1 red pepper, diced (or green, yellow or orange)

-1/2 cup chopped mushrooms

-2 cloves garlic, minced 

-2 cups shredded Cheddar or Monterrey Jack cheese

-1/2 cup crumbled feta cheese

Optional garnish: fresh cilantro, sour cream, chopped lettuce, salsa, jalapenos 

Avocado Cilantro Sauce

-2 Avocados

-2 tbsp. butter

-2 tbsp. flour

-2 cups vegetable broth

-3/4 cup low fat sour cream

-1/2 tsp. cumin

-1/2 tsp. salt

-1/2 tsp. pepper 

-1/2 cup chopped, fresh cilantro 

-juice of one lime

Make avocado cilantro sauce

Melt butter in skillet over medium heat, add in flour and slowly whisk in vegetable broth

Bring to a boil then reduce hear and simmer for 5 minutes

Stir in cumin, salt and pepper

Transfer mixture to a food processor and add in lime juice sour cream, cilantro and avocado

Pulse on slow working your way up to a higher speed

Blend until smooth set aside 

Preheat oven to 350

In a medium pan, heat olive oil and add garlic, mushrooms, onions and peppers and cook about 5 minutes on medium heat, stirring occasionally, and remove from heat

Assemble enchiladas, place tortilla on flat surface and spread a tablespoon or two of each of the following: re-fried beans, black beans and sauteed veggie mixture. 

Sprinkle with crumbled feta and drizzle with avocado sauce. 

Roll filled tortilla and place it face down in a baking dish. 

Repeat with remaining tortillas. I fit 7 in my dish.

Cover with the remaining avocado cilantro sauce and sprinkle shredded cheese generously over the top.

Cover with tin foil and bake 25 minutes.

Let cool for 5-10 minutes and serve! 

B