Enchiladas Bandera! Vegetarian Enchiladas
This year, for Cinco de Mayo, I finally managed to get it together enough to plan (a whole 48 hours in advance) with our friend Carlos to share his mom’s avocado enchiladas recipe — aka Enchiladas Banderas. We’ve been talking about doing this recipe for over a year, since the first time he made these for us at our friend Amalia’s house. Dayummm. They good, alright. Vegetarian, healthy, fast, fresh (and cheap if you live in Guadalajara, or somewhere else where avocados literally grow on trees) these vegetarian enchiladas are definitely a new weekly special around my house.
In the video, we make the avocado filling and a fresh tomato salsa, but my favorite part is the super-simple assembly. Forget layers of enchiladas packed in a casserole dish. Hayell naw. These are rolled up individually with the filling, then topped with some crema, drowned in the warm salsa, and sprinkled with two Mexican cheeses. Watch the video to see how easy enchiladas can be.
Carlos says the salsa is a basic one that can be used for many other recipes, such as chilaquiles, to which I can fully attest. We had the most badass chilaquiles the next day with the left over salsa. You can make the salsa a few days ahead of time, too, and keep it in the fridge for an even faster dinner when you’re ready.Print
Avocado Enchiladas – Enchiladas Bandera!
- Cook Time: 15 mins
- Total Time: 15 minutes
- Yield: 4
- Avocado Filling:
- 3 ripe avocados
- 1/2 white onion, minced
- 1/2 cup minced cilantro
- 1–2 serranos or jalapeños, minced (and seeded for less heat)
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 5–6 Roma tomatoes
- 1/2 white onion, large chunks
- 4 cloves garlic
- 2–8 chiles de arbol
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Pinch dried oregano
- Black pepper
- Optional: 4-8 ounces tomato sauce (for a redder color)
- For Enchiladas:
- 8 corn tortillas
- Crema Mexicana (or sour cream if you can’t find that)
- 1/2 cup cotija cheese
- 1/2 cup queso fresco
- Make the filling first. Mash the flesh of the avocados until smooth. Add all other filling ingredients and set aside.
- For the salsa, Cut the tops off the tomatoes and cut them in half. Remove the seeds. Combine tomatoes with all other salsa ingredients except tomato sauce in a pot and add 2 cups water. Bring to boil over high heat, uncovered, and let boil about 8 minutes, or until tomatoes and onions are soft.
- Puree with an immersion blender or in a blender in batches until smooth. Add tomato sauce if you’d like a richer, redder color to your sauce.
- Warm tortillas in the microwave for a few seconds or steam them to soften.
- For each serving, place two tortillas on a plate, fill with 2 tablespoons avocado mixture, roll up tightly. Spread about a tablespoon of crema on them, then drench in the hot salsa (1/4 cup or more). Top with a couple tablespoons of the cheeses, which have been crumbled together.
- Serving Size: 2 enchiladas
- Calories: 523
- Fat: 37
- Carbohydrates: 43
- Protein: 12