Black Bean Enchiladas with Salsa Verde

The ingredient list is long but they are very common ingredients. Most of the ingredients are just duplicated in the salsa. So you can do all the dicing at the same time.

What you’ll need:

Ingredients for Black bean filling:

•	1 TBSP olive oil
•	2 cloves garlic, minced
•	1 small onion, finely chopped
•	1 jalapeno, seeded and minced
•	1/2 red bell pepper, finely chopped
•	1 cup red bell pepper, chopped
•	2 - 15 oz cans of drained black beans (or fresh if available), mashed
•	1 tsp ground cumin
•	2 TBSP tomato paste
•	1 Tsp salt
•	1 TBSP Lime juice
•	Few dashes of your favorite hot sauce (optional)

Ingredients for salsa verde:

•	12 tomatillos, husked and halved
•	1 TBSP olive oil
•	2 cloves garlic, minced
•	1 small onion, minced
•	1 jalapeno, seeded and minced
•	14-16 ounces of vegetable broth
•	1/2 cup cilantro, chopped
•	1 Tsp ground cumin
•	1 avocado, mashed
•	1/2 Tsp Salt

Additional Ingredients:

•	8 soft corn tortillas
•	10 oz grated cheese

What to do:

1.	Heat oven to 250 to warm tortillas. Place them in oven until ready to be filled.
2.	Black Bean Filling: Heat oil in large skillet and add garlic and onion and jalapeño. Cook for 2 minutes. Add mashed black beans, cumin, tomato paste, and lime juice. Stir while heating.
3.	Salsa Verde: Blend tomatillos well in food processor or blender.
4.	Heat oil in large sauce pan. Add garlic, onion, jalapeño. Cook for 2 minutes. Add tomatillos and cook for 3-5 minutes. Add broth, cumin, cilantro, and mashed avocado.
5.	Remove tortillas from oven. Turn on broiler.
6.	Scoop a layer of salsa into the bottom of baking dish. Place tortillas in a line and scoop black bean filling, and a sprinkle of cheese into each. Roll each tortilla and place seam down into the baking dish. Cover the tortillas with the remainder of the salsa. Cover with remaining cheese.
7.	Broil until cheese is melted. Remove. Garnish with cilantro and serve.

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