Instructions: Heat oven to 325F degrees.

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

Then mash it with a fork, add 1 clove crushed garlic, 1/2 teaspoon chopped chile, and lime juice. Season with salt and pepper to taste.

Heat oil in a frying pan and saute the onion. When it is translucent add 1 clove crushed garlic, 1/2 sliced chile, zucchini, bell pepper, and chopped walnut. Cook for 5 to 10 minutes until the vegetables are soft and ingredients have mingled. Transfer them to a bowl.

Using a little more oil if necessary, place a tortilla in the pan. Place 2 tablespoons vegetable mixture and some cheese in the center of the tortilla. Fold over the two sides and cook for a few moments to let the cheese melt. Remove, and keep it warm in the oven while you make the rest.

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

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