Black bean enchiladas with avocado sauce

Today I’m guest posting for Lindsay over at Mommy’s Sweet Confessions! I’m sharing this recipe for black bean enchiladas with avocado sauce (I know, two avocado recipes in a row, and I’m not even sorry). They’re soooo unbelievably good – cheesy black beans in coriander pesto, wrapped in soft flour tortillas, topped with avocado sour cream sauce and slices of roasted tomato… need I go on?

Black bean enchiladas with avocado sauce
Author: Becca @ Amuse Your Bouche
Serves: Serves 2-4
Ingredients
  • For the avocado sour cream sauce:
  • 5 slices pickled green jalapeno
  • 2 cloves garlic
  • 1 avocado
  • 100ml vegetable stock
  • 2tbsp sour cream (I used reduced fat)
  • Salt
  • Black pepper
  • For the enchilada filling:
  • 1tbsp pine nuts
  • 6tbsp fresh coriander
  • 2tbsp olive oil
  • 1 x 400g tin black beans, drained (240g when drained)
  • 1/2 green pepper, diced
  • 3 spring onions, sliced
  • 100g cheddar cheese, grated
  • You’ll also need:
  • 4 large flour tortillas
  • 1 medium tomato, thinly sliced
Instructions
  1. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  2. In a food processor, blitz the pickled jalapeno and garlic together, then add the avocado, vegetable stock, sour cream and seasoning, and process until smooth.
  3. Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesn’t need to be washed thoroughly).
  4. Process the pine nuts along with the coriander and olive oil to form your coriander pesto.
  5. In a large bowl, combine the black beans, diced green pepper, sliced spring onions, two thirds of the cheddar, and the coriander pesto. Mix well.
  6. Spread a few tablespoons of the avocado sauce in the bottom of a baking dish. Spoon a quarter of the black bean mixture along the centre of one of the tortillas, and roll tightly. Lay in the baking dish seam-side down, and repeat with the remaining tortillas and black beans. Cover with the remaining avocado sauce, and top with the last of the grated cheddar, and a few slices of tomato. Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.