Black bean enchiladas with avocado sauce

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? Head over to Mommy’s Sweet Confessions for the recipe!


  1. GJay529 says

    Made this today with a few adjustments and it was delicious!

    I didn’t have a full can of beans or pine nuts, and only had 2 tortillas, so I substituted 1/2 cup cooked quinoa for the pine nuts (to add back bulk to the recipe for the lost beans), added some fresh spinach from the garden,
    and used the tortillas for top and bottom only. I reduced the cheese to 2 oz and added a tsp of nutritional yeast with some garam masala and vindaloo seasonings to amp up the flavors as we like spicy not hot. The avacado sauce is amazing – I had never thought about cooking avacado before.

    Thanks so much for posting this fantastic recipe! I can see this one being very versatile and great for using leftovers.

  2. says

    I found your link from Pinterest however the blog that has the recipe is not there anymore. do you happen to have the recipe?

    • says

      Oh nooo! I had no idea, thanks for letting me know! It took a bit of rooting around in the depths of my computer but I managed to find it for you :)

      Serves 2-4


      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)
      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

      4 large flour tortillas
      1 medium tomato, thinly sliced

      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.
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