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 tsp
kosher salt
1/2 tsp
ground cumin
1/2 tsp
garlic powder
10
corn tortillas
12 oz
green enchilada or chili verde sauce (Trader Joes is my favorite)