Recipe: Avocado Enchiladas

Recipe Avocado Enchiladas

Credit Flickr Personal Creations

If you’re craving a typically unhealthy Mexican dish, don’t worry! This recipe is quick and easy to make, plus guilt-free!

Avocados are rich in glutathione, the most cell protective antioxidant in our cells . It is a top OutSmart Cancer SuperFood. Avocados are a nutritional powerhouse, delivering a combination of cell protectors including carotenoids, vitamin E, lutein, glutathione, and oleic acid. Naturally high in healthy mono-unsaturated fats, rich in fiber and loaded with nutrients – avocados are a great way to enjoy a rich meal while feeding your body what it needs.

Frequently used as a garnish to throw in a bit of color to a dish, scallions are often overshadowed by other ingredients. Scallions are actually low in calories, rich in nutrients and boast some serious health benefits, from enhancing immunity to shrinking fat cells, so go ahead and add a lot of color.

Tomatoes are an excellent source of vitamin C and other antioxidants. With these components, tomatoes can help combat the formation of free radicals known to cause cancer. Tomatoes also contain lycopene, a polyphenol that has been linked to one type of prostate cancer prevention. It also gives tomatoes their characteristic red color.

Dairy Free, Gluten Free, Vegetarian, Vegan


1/2 cup fresh lemon juice
4 medium­ sized ripe avocados
3 medium cloves garlic, minced
6 scallions, finely minced (whites and greens)
3/4 cup minced fresh cilantro
2 medium ­sized ripe tomatoes, diced
1 tsp. salt
3/4 tsp. ground cumin
Tortillas – your choice

Ingredients for sauce:
5 medium ripe tomatoes, diced
1 red bell pepper, minced
1 tsp. salt
5 large cloves garlic, minced
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin


Place the lemon juice in a medium­ sized bowl.
Peel the avocados and cut them into small dice
Add the the lemon juice to the avocado. Toss lightly.
Add the remaining ingredients and mix gently.
Stir in remaining ingredients.
Cover tightly and chill.

TIP: To help the guacamole retain its color, add the avocado pits. Remove them just before serving.

Place all ingredients in a saucepan and bring to a boil.
Lower heat, partially cover, and simmer for about 15 minutes.
You can leave it chunky or puree in a food processor or blender. For extra smooth sauce, pass the puree through a fine strainer or sieve.
Pour a small amount of sauce into a shallow baking dish

If you are using frozen tortillas, defrost them first – fully wrapped – to prevent their drying out.
Prepare the filling and sauce.
Moisten the tortillas (this encourages flexibility) in one of several ways:
Sauté them very briefly on each side in a little oil (approximately 10 seconds);
Dip them briefly in the sauce; or dip them just as briefly in water (least desirable, however easiest).
Assemble the enchiladas by placing a few tablespoons of filling on one side of each tortilla and rolling it up.
Pour a small amount of sauce into a shallow baking dish, add the enchiladas, and pour the remaining sauce over the top.
Cover with foil, and bake for about 30 minutes in a 325 degree preheated oven.
Serve hot with your favorite fresh greens on the side.

Recipe credit: The Enchanted Broccoli Forest