Avocado-zucchini Enchiladas

1. Preheat oven to 325 F / 163 C degrees.

2. Cut the avocado in half and scoop the flesh with a teaspoon into a bowl.

3. Mash it with a fork, add 1 clove crushed garlic, 1/2 teaspoon chopped chili pepper, and lime juice.
Season with cumin, salt and pepper to taste.

4. Heat oil in a frying pan and saute the onion. When it is translucent add 1 clove crushed garlic, 1/2 sliced chili, zucchini, bell pepper, and chopped walnuts.

5. Cook for 5 to 10 minutes until the vegetables are soft and ingredients have mingled.

6. Transfer them to a bowl.

7. Place 2 tablespoons of the vegetable/nut mixture, and the avocado guacamole mixture on a tortilla.

8. Sprinkle some grated cheese on top of the mixtures and then roll the tortilla up.

9. Lay it on a lightly oiled cookie sheet.

10. Do this to all the tortillas.

11. Place cookie sheet in the oven and warm for 10-15 minutes or until the tortillas are lightly browned.

12. Place the enchiladas on a warm serving plate and place a spooful of the avocado mixture on each; decorate with the tomato slices.