Avocado Enchiladas

Avocado lovers unite: Avocado Enchiladas are my (much lighter) take on the typical enchilada and a lovely addition to any meatless menu!

99% of the time I really dig being a mom.
The other 1%, I hide in my locked bathroom and try my best to ignore the chaos just outside the door. Literally on the other side of the door. They are SO on to my hiding place.
I sit on the toilet, block out the WWF like activity and pretend I’m on a secluded beach. I’m also 5 lbs lighter and my hair isn’t frizzy in this dream. And just like that, I’m snapped back into reality and find myself back in the bathroom. I unlock the door, take a deep breath and break up the never ending wrestling match that is still going on.

Having two boys (and stuntman for a husband) means there isn’t a dull moment in our house. Unless everyone is sleeping, of course. From sun up to sun down it’s a testosterone free for all. Knee boarding down the stairs, jumping off the loft (um, yeah), racing to see who can finish their cereal first and elbowing, tickling, wrestling, kicking, yelling, dancing, and teasing their poor mom into oblivion. Like I said, 99% of the time I can roll with it but every once in awhile I lose my cool and their over zealous nature make me batty.

This weekend was one those times. I couldn’t get ahead as much as I tried. They banned together only like two brothers could and made a silent pact to eat me alive. And eat me they did. Sunday night couldn’t come fast enough and after I finally put the boys to bed, I fell into my own bed exhausted and wondered how in the world I will I ever make it through this parenthood thing alive. Or at least with any dignity left. Not to mention the extra 5 lbs and frizzy hair.

Thank the heavens above that a good night sleep is all I need to change perspective. Because monday morning as my sleepy eyed angels (ha- see??) paddle their way into my bed for snuggles, all memories of the longest weekend ever are erased. All I can think about is how lucky I am to call these monsters mine. How blessed I am to be their mama and ride the highs and lows with them. They must have known the weekend was tough on me because they were nothing buy sweethearts yesterday. If I’ve learned anything at all about parenthood (which is nothing at all), it’s that we all do the best we can. Sometimes we hit it out of the park and sometimes we struggle. All we can do is hold on. And love our babies. The rest will fall into place- or at least that’s what I’m banking on. Now if I could just work on these 5 lbs and my overly frizzy hair…..

Avocado enchiladas are gluten free and much lighter than the traditional enchilada. A great Meatless Monday meal or for any night of the week. Best served with a margarita on the rocks. Especially when you’ve had a long day.

Avocado Enchiladas

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• Yield: 3-5 servings 1x

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Ingredients

• 2 large avocados, diced
• 3/4 cup canned black beans, drained and rinsed
• 1 1/2 cups grated sharp cheddar, divided
• 1 small red bell pepper, diced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 10 corn tortillas
• 12 oz green enchilada or chili verde sauce (Trader Joes is my favorite)

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Instructions

1. Preheat the oven to 350F degrees.
2. In a medium bowl, combine diced avocados, black beans, 3/4 cup of the sharp cheddar, bell pepper, salt, cumin and garlic powder; gently toss everything together.
3. In the base of a 9 x13 baking dish, pour half of the green salsa or enchilada sauce.
4. Divide the avocado mixture between 10 corn tortillas evenly. Roll them up and place them seam side down in the baking dish. Top with the rest of the enchilada sauce and sprinkle with the other 3/4 cup of cheddar cheese.
5. Bake in a preheated oven for 20 minutes just until the cheese is melted and filling is heated through. Top with diced scallions, diced tomatoes, additional avocado and fresh cilantro.

Nutrition

• Serving Size: 2-3 enchiladas