5 slices pickled green jalapeno
2 cloves garlic
1/2 c vegetable stock
2 tbsp light sour cream
For the enchilada filling:
1 tbsp pine nuts
6 tbsp fresh cilantro
2 tbsp olive oil
1 -15 ounce can black beans, drained/rinsed
1/2 green pepper, diced
3 green onions, sliced
3.5 oz cheddar cheese, grated
4 large flour tortillas (I used 60 cal low carb tortillas - and I made 5 enchiladas)
1 medium tomato, thinly sliced
Heat the oven to 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 cilantro and olive oil to form your cilantro pesto.
In a large bowl, combine the black beans, diced green pepper, sliced green onions, two thirds of the cheddar, and the pesto. Mix well.
Spread a few tablespoons of the avocado sauce in the bottom of an 8x8" baking dish. Spoon about a quarter of the black bean mixture along the center 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.
Original recipe found here.