Black bean enchiladas with...Black bean enchiladas with avocado sauce

Name: Black bean enchiladas with avocado sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 1 avocado; 1 x 400g tin black beans, drained (240g when drained); Black pepper; 100g cheddar cheese, grated; 4 large flour tortillas; 6tbsp fresh coriander; 2 cloves garlic; ½ green pepper, diced; 5 slices pickled green jalapeno; 2tbsp olive oil; 1tbsp pine nuts; Salt; 2tbsp sour cream (I used reduced fat); 3 spring onions, sliced; 1 medium tomato, thinly sliced; 100ml vegetable stock

🍴

Cuisine

Mexican

👥

Servings

⏱

Prep Time

15 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Easy

If you have around 45 minutes to spend in the kitchen, Black bean enchiladas with avocado sauce might be a spectacular lacto ovo vegetarian recipe to try. For $4.07 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 35g of protein, 58g of fat, and a total of 1007 calories. This recipe serves 2. If you have cheddar cheese, black beans, garlic, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course. 5466 people have made this recipe and would make it again. It is brought to you by Amuse Your Bouche. Several people really liked this Mexican dish. With a spoonacular score of 100%, this dish is tremendous. Users who liked this recipe also liked Black bean enchiladas with avocado sauce, Black bean enchiladas with avocado sauce, and Black bean enchiladas with avocado sauce.

MexicanEasy

Ingredients

•1 avocado

•1 x 400g tin black beans, drained (240g when drained)

•Black pepper

•100g cheddar cheese, grated

•4 large flour tortillas

•6tbsp fresh coriander

•2 cloves garlic

•½ green pepper, diced

•5 slices pickled green jalapeno

•2tbsp olive oil

•1tbsp pine nuts

•Salt

•2tbsp sour cream (I used reduced fat)

•3 spring onions, sliced

•1 medium tomato, thinly sliced

•100ml vegetable stock

Cooking Instructions

01
Heat the oven to 190C (Gas Mark 5 / 375F).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.
02
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.
03
Mix well.
04
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.
05
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.
06
Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023