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 Heat the oven to 190°C (Gas Mark 5 / 375°F). 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. Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesn’t need to be washed thoroughly). Process the pine nuts along with the coriander and olive oil to form your coriander pesto. 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. 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. 3.4.3177