Tuna Avocado Enchiladas
Use the avocado cold, sliced, as a garnish if you prefer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Enchiladas
Ingredients
Scale
- 3 shallots, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 9oz (270gr) tuna, net weight
- 1 cup (8oz, 250gr) white beans (cannellini), rinsed, drained
- 1 avocado, removed from shell, sliced
- 1/2 cup green olives, pimento stuffed, sliced
- 1 cup (4oz, 120gr) shredded mozzarella cheese – divided
- 2 cups (16oz, 480ml) tomato sauce
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- hot sauce to taste
- 4 corn or wheat tortillas
Instructions
- Heat oil in medium skillet. Add shallots, pepper, and garlic. Sauté until vegetables are tender, 5 – 7 minutes.
- Remove from heat. Add tuna, beans, and olives.
- Heat tomato sauce, paprika, chili powder and cumin to boiling. Remove from heat.
- Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas.
- Divide the tuna mixture into fourths.
- Lay 1/4 of the tuna mixture on each tortilla.
- Top with 1/4 of the avocado slices and 1 – 2 tbs cheese.
- Roll up and place seam side down on the sauce in the baking dish.
- Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.
- Cover with foil and bake at 375F (190C) for 15 minutes
- Remove foil and bake 5 minutes longer.
- Remove and serve, hot sauce on the side.
Notes
Use green chilies or other, hotter peppers in place of the bell pepper.
Keywords: enchiladas, tuna enchiladas
