Enchiladas with avocado salad

Enchiladas filled with black beans, corn, and sunflower seeds, baked in tomato sauce and served with an avocado salad.

• 2 packs of cooked black beans (each 380 g)
• 1 pack of corn kernels (at 340 g)
• 1 pasta sauce with soy protein (each 390 g)
• 1 pack pasta sauce arrabbiata (each 400 g)
• 1/2 dl sunflower seeds
• 2 cloves of garlic
• 2 tsp cumin
• 1/2 tsp salt
• 8 corn tortillas (medium)
• 150 g plant-based grated cheese
• 2 avocados
• 1 red onion
• 1 pot salad red/green
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 1/2 dl sour cream

Method

1. 1
   Set the oven to 225°C.
2. 2
   Enchiladas: Drain beans and corn in a colander, rinse in cold water and drain.
3. 3
   Mix half of the pasta sauces in a pan with sunflower seeds, pressed garlic, cumin and salt.
4. 4
   Stir in the beans and corn and let the beans and sauce warm.
5. 5
   Spread the sauce on the bread and roll up.
6. 6
   Place the rolls on a baking sheet with the seam facing down.
7. 7
   If there is bean mixture on top, put it directly on the plate.
8. 8
   Spread over the rest of the pasta sauces.
9. 9
   Top with the cheese and put in the middle of the oven for about 10 minutes.
10. 10
    Salad: Split, core and pit the avocados.
11. 11
    Cut them into pieces.
12. 12
    Peel and cut the onion into thin slices.
13. 13
    Cut the salad into pieces.
14. 14
    Mix avocado, onion and lettuce and drizzle over olive oil and vinegar.
15. 15
    Serve enchiladas with salad and sour cream.