Cheesy Black Bean Enchiladas with Creamy Salsa Verde

Directions

For the Enchiladas:

Wrap tortillas in aluminum foil, and heat in oven at 275 F until fillings and sauce are ready.

For the Black Bean Filling:

Heat oil in large skillet over medium-high heat, and stir in garlic.

Stir in onions and jalapeno, and cook for about 2 minutes.

Add beans, and mash with back of a fork or a potato masher.

Add cumin and tomato paste, and season with salt to taste, stir until well mixed.

For the Warm Salsa Verde:

Add tomatillos in a food processor, and pulse to a coarsely ground paste.

Cook garlic in oil over medium heat in a large saucepan.

When garlic starts to sizzle, stir in onion and jalapeno into pan, heat through about 2 minutes, then pour in ground tomatillos.

Simmer tomatillos with onion for 4 to 6 minutes.

Pour in stock and stir in seasonings.

Halve avocado with skin on by cutting in and down to the pit all around avocado.

Separate avocado halves, and scoop out pit with a large spoon.

Scoop flesh out of skins and into pot.

Mash with back of a fork or a potato masher,

Stir avocado into sauce to thicken it.

Return sauce to a gentle boil.

Reduce heat to warm until enchiladas are assembled.

Preheat broiler.

Scoop some sauce onto bottom of a casserole dish or shallow serving platter.

For making an enchilada:

Add 1 to 2 scoops of filling down center of a tortilla, and roll.

Arrange filled tortillas seam side down into sauce on platter or casserole.

Line up tortillas, one next to another, and top with remaining sauce and grated cheeses.

Melt cheeses under broiler, and serve with freshly made salsa verde.