White Bean and Avocado Enchiladas
- 2 tablespoons olive oil
- 1/4 cup flat-leaf parsley, minced
- 1 sweet white or Vidalia onion, diced
- 1 avocado
- 1 clove large garlic, minced
- 3 4-ounce cans green chiles
- Kosher salt
- 3 scallions, rinsed and cut into 3-inch lengths
- 2 15-ounce cans cannellini beans, drained and rinsed
- 12 flour tortillas
- 1 14.5-ounce can diced tomatoes
- 1 pound Monterey jack cheese, shredded
- 1/2 teaspoon chili powder
- This recipe is vegetarian
- Produce
- Avocado (1)
- Cannellini beans (2 15-ounce cans)
- Flat-leaf parsley (1/4 cup)
- Garlic, large (1 clove)
- Green chiles (3 4-ounce cans)
- Scallions (3)
- Sweet white or vidalia onion (1)
- Tomatoes (1 14.5-ounce can)
- Cooking & Baking
- Chili powder (1/2 teaspoon)
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Bread & Baked Goods
- Flour tortillas (12)
- Dairy
- Monterey jack cheese (1 pound)
Preparation
Read recipe preparation on ivillage.com
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Recipe Stats
Published January 18, 2012 (1 year ago).
38 people saved this recipe.
