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1
Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
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2
Black Bean Filling:
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3
Heat 1 tablespoon of olive oil in large skillet, and add 1 clove of chopped garlic. Grate 1 onion into pan with a hand grater. Add half of the jalapeno. Cook for 1 to 2 minutes.
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4
Add beans, and mash with back of a fork. Stir in 1 teaspoon cumin and tomato paste, and season with salt.
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5
Warm Salsa Verde:
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6
Place tomatillos in a food processor, and pulse to a coarsely ground paste.
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7
Heat remaining 1 clove of garlic in remaining 1 tablespoon of olive oil over medium heat in a large saucepan. When garlic begins to sizzle, grate 1 onion with a hand grater directly into pan. Add remaining jalapeno. Heat through for 1 to 2 minutes, and add ground tomatillos. Simmer for 5 minutes. Add vegetable stock, 1 teaspoon cumin and salt to taste.
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8
Scoop avocado flesh out of skins and into pot. Mash with back of a fork. Return sauce to a gentle boil. Reduce heat to low until enchiladas are assembled.
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9
Preheat broiler. Scoop some sauce onto bottom of a casserole dish or shallow serving platter.
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10
To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place 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 sprinkled with oregano under broiler, and serve immediately.
