Black Bean Enchiladas with Avocado Sauce Recipe

Name: Black Bean Enchiladas with Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices Pickled Green Jalapeno; 2 cloves Garlic; 1 whole Avocado, Peeled And Pitted; 6 tablespoons, 2 teaspoons, 4-58 pinches Vegetable Stock; 2 Tablespoons Sour Cream; 1 Tablespoon Pine Nuts; 6 Tablespoons Fresh Chopped Cilantro; 2 Tablespoons Olive Oil; 1 can (15 Oz. Size) Black Beans, Drained; 1/2 whole Green Pepper, Diced; 3 whole Spring Onions, Sliced; 3-58 ounces, weight Cheddar Cheese, Grated; 4 whole Flour Tortillas (large); 1 whole Medium Tomato, Thinly Sliced

Servings: persons

5 slices Pickled Green Jalapeno
2 cloves Garlic
1 whole Avocado, Peeled And Pitted
6 tablespoons, 2 teaspoons, 4-58 pinches Vegetable Stock
2 Tablespoons Sour Cream
1 Tablespoon Pine Nuts
6 Tablespoons Fresh Chopped Cilantro
2 Tablespoons Olive Oil
1 can (15 Oz. Size) Black Beans, Drained
1/2 whole Green Pepper, Diced
3 whole Spring Onions, Sliced
3-58 ounces, weight Cheddar Cheese, Grated
4 whole Flour Tortillas (large)
1 whole Medium Tomato, Thinly Sliced

1
Heat the oven to 375 degrees F (190 degrees C/Gas Mark 5).
2
In a food processor, blitz the pickled jalapeno and garlic together, then add the avocado, vegetable stock, sour cream and salt and pepper to taste.
3
Process until smooth.
4
Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesnt need to be washed thoroughly).
5
Process the pine nuts along with the cilantro and olive oil to form your pesto.
6
In a large bowl, combine the black beans, diced green pepper, sliced spring onions, two thirds of the cheddar, and the pesto.
7
Mix well.
8
Spread a few tablespoons of the avocado sauce in the bottom of an 8x8 baking dish.
9
Spoon a quarter of the black bean mixture along the center of one of the tortillas, and roll tightly.
10
Lay it in the baking dish seam-side down, and repeat with the remaining tortillas and black beans.
11
Cover with the remaining avocado sauce, and top with the last of the grated cheddar and a few slices of tomato.
12
Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.

951

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 slices Pickled Green Jalapeno, 2 cloves Garlic, 1 whole Avocado, Peeled And Pitted, 6 tablespoons, 2 teaspoons, 4-58 pinches Vegetable Stock, and more.

Yes, Black Bean Enchiladas with Avocado Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Enchiladas with Avocado Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions