Black Bean Enchiladas with Avocado Sauce

Heat the oven to 375°F (190°C/Gas Mark 5).

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. 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 pesto.

In a large bowl, combine the black beans, diced green pepper, sliced spring onions, two thirds of the cheddar, and the pesto. Mix well.

Spread a few tablespoons of the avocado sauce in the bottom of an 8×8 baking dish. Spoon a quarter of the black bean mixture along the center of one of the tortillas, and roll tightly. Lay it 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.