Baked Enchiladas With Guacamole – a delicious recipe with oil, onion, garlic, beef, kidney beans, sweet corn. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 400u00b0F. Heat oil in a large frying pan and saute onion, garlic and ground beef until browned. Add beans and corn and season. Add cayenne, to taste. Add salsa and chopped tomatoes. Lay out tortillas then spread 2/3 of mixture over tortillas. Roll up tightly and cut in 1/2 on a bias. Transfer remaining beef mixture to a large ramekin or baking dish and arrange enchiladas on top. Mix cheese and sour cream then spread over enchiladas. Bake for 30 mins.
2
For the guacamole, mix avocado, lemon juice and diced tomato. Season and add coriander to taste. Serve enchiladas with guacamole, garnished with oregano.
1426
kcal
Calories
58
g
Fat
161
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 tbsp oil, 1 None large onion, peeled and finely chopped, 1-2 cloves garlic, peeled and crushed, 500 g beef mince, and more.
Yes, Baked Enchiladas With Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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