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1
Preheat oven to 350u00b0F.
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2
Spoon about 1/2 cup of salsa verde into the bottom of a 9x13-inch casserole dish. Set aside.
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3
Finely mince the cilantro and set aside. Finely dice the peppers and onion.
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4
Set a large skillet over medium high heat and pour in olive oil. Once the oil is shimmering, add the peppers and onion.
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5
Cook the vegetables for 6-8 minutes, stirring frequently, until the vegetables are softened and slightly browned. Add the black beans, cumin, coriander, and salt and pepper, to taste. Cook, continuing to stir, for 1-2 minutes longer.
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6
Remove the skillet from the heat. Transfer the black bean and vegetable mixture to a large mixing bowl.
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7
Crack the eggs into a separate mixing bowl and beat until smooth.
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8
Return the skillet to the stovetop and reduce the heat to medium low. Add the olive oil.
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9
Once the oil is shimmering, pour the eggs into the skillet. Cook for 2-3 minutes, folding the eggs with a rubber spatula, until they are softly scrambled. Take care not to overcook the eggs. Season with about 1/2 teaspoon of salt, and black pepper, to taste.
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10
Transfer the eggs to the bowl with the black bean mixture, and add 1/3 of the shredded cheese. Mix with a rubber spatula to combine.
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11
Place one tortilla on a dinner plate. Spoon about 1/4 cup of the black bean and egg mixture into the center of the tortilla. Using clean hands, tightly roll the enchilada and place seam-side down into the sauced casserole dish. Repeat with the remaining tortillas.
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12
Once all the tortillas are rolled and arranged in the casserole dish, pour the remaining salsa verde evenly over the enchiladas. Sprinkle the remaining cup of shredded cheese over the top.
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13
Bake the enchiladas for 22-25 minutes on the middle rack of oven, until the edges are bubbling and the cheese is melted and slightly golden brown.
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14
Check to see that enchiladas are done. Remove from oven or add time as needed.
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15
Sprinkle with the minced cilantro. Serve with diced avocado and sour cream, if desired.
