Dinnertime: Enchiladas with Cilantro & Lime Guacamole

This is one of my favorite recipes! It's yummy, easy and packed with veggies!

Ingredients:

1 can black beans

2 peppers (yellow, red or orange)

2 jalapenos

handful of cherry/grape tomatoes

2 chicken breasts (not pictured)

burrito sized tortillas

1 can enchilada sauce

2 avocados

handful of rinsed cilantro

1 lime (not pictured)

 Directions: 

Start by pre-heating your oven to 325 (also fire up your grill). Cut your peppers in half, cutting out the seeds and pulp.

Rub the peppers with a little olive oil and throw them on the grill, along with your chicken breasts.

 Then cut up your tomatoes - I normally slice longways in half, then once more so they're in fourths, but it's up to you!

Saute tomatoes in a tablespoon of olive oil over medium heat until they are soft (about 5-7 minutes)

Cook your beans in their juices (while everything simmers and grills) on medium to low heat.

Chop both jalapenos into small pieces (be sure to remove ALL the seeds - that's where the heat is).  Set one aside for the guacamole.

Your chicken and peppers should only take about 10-15 minutes to cook. So if they're done at this point, bring them in and set aside. 

Set aside your cooked tomatoes in a bowl, then toss one jalapeno into the same pan and cook on medium for about 5 minutes, stirring a few times.

Drain your beans, cut up your cooked peppers and chicken, grab your tomatoes and jalapenos and tortillas - your enchilada building station is ready!

Start with a layer of beans, then chicken, then the veggies

Roll and place seam side down in a 9 x 13 baking dish (spray with cooking spray first).

Repeat until you get 6 enchiladas, and then pour sauce over until covered

Toss some cheese on top, and bake for 25 minutes

While the main course is baking, make your guacamole! Grab the 2 avocados, the 1 chopped jalapeno, cilantro and lime juice. Slice up your avocados in diagonals.

Scoop out into a bowl and toss in jalapenos

Slice off two wedges of lime and squeeze into bowl

Add in cilantro and salt to taste and mix up and place in fridge until enchiladas are done.

Serve your enchiladas and guacamole with chips and a margarita and enjoy! 

 Serves 4-6! 

(If you're serving 6, I recommend to double or triple the guacamole)

 Alternatives to this recipe:

If you don't have a grill, simply saute your chicken and peppers on the stove top. 

You can also change up the veggies - I've used sweet onions and zucchini; I've omitted the jalapenos for those with aversions to spice (fresh are not as spicy as canned). 

For vegetarians. omit the chicken!