Deena Kastor's Avocado Enchiladas

By mmcgowane

Ingredients

• 1 teaspoon canola oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 4 tablespoons ground cumin
• 3 tablespoons dried oregano
• 1 can beer
• 1 28 ounce can crushed tomatoes
• 1 cup chicken broth or water
• 1 tablespoon balsamic vinegar
• 8 ripe avocados, peeled and seeded
• 1 cup cilantro leaves, roughly chopped
• 3/4 teaspoon salt
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeded and diced
• Juice of 1 lime
• 20 corn tortillas
• 2 cups grated reduced-fat Monterey Jack cheese

Details

Servings 1
Adapted from fitnessmagazine.com

Preparation

Step 1

Directions

1.

Heat oil in a saucepan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar. Heat oven to 400F. Chop avocados; toss with cilantro and next 4 ingredients. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each. Roll up and arrange, seam side down, in dish. Pour sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil; bake 5 minutes. Let cool and serve.