Avocado Enchiladas

Ingredients

• 2 ½ cups grated sharp Cheddar cheese, divided
• 2 large avocados, diced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 small red bell pepper, diced
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 (12 fluid ounce) cans red enchilada sauce
• 10 corn tortillas
• 1 cup sour cream
• ¼ cup pico de gallo, or to taste
• 1 tablespoon chopped fresh cilantro, or to taste

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
3. Pour 1 can enchilada sauce into bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas. Roll tortillas to enclose filling; place seam-sides down into the baking dish. Top with remaining 1 can enchilada sauce; sprinkle with remaining 1 ¾ cups Cheddar cheese.
4. Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and cilantro.