Avocado Enchiladas

I can't believe that yesterday a posted the amount of 0 recipes.
Well, to make it up, I'll try posting three avocado recipes before I give in to my incredible urge to doze off.
My favorite Mexican food is enchiladas by far. The first time I had one, I fell in love.

Ingredients:

 

Sauce

• 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

Filling

• 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

Instructions:

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.

 

All Bites Reserved By ~Me~

Avocado Deviled Eggs

I've enjoyed deviled eggs since I was born into the Earth, and avocado deviled eggs delighted me beyond belief. Actually, the first thing I did was make them, even before I posted this. I made them yesterday. They were amazing, and hopefully yours are too!

< Beyond Perfect Deviled Eggs That I Can't Make

Ingredients:

• 10 hard-boiled eggs
• 1 avocado, peeled and pitted
• 2 teaspoons freshly squeezed lemon juice
• 1/4 cup mayonnaise (preferably homemade)
• Coarse salt and freshly ground pepper

Instructions:

1. Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
2. In the bowl of a food processor, process egg yolks, avocado, lemon juice, and mayonnaise until smooth. Season with salt and pepper.
3. Transfer egg yolk mixture to a pastry bag fitted with a large star tip. Pipe mixture carefully and very neatly into egg halves. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.

All Bites Reserved By ~Me~