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To make Enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
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To make Black Bean Filling: Heat oil in large skillet, and add garlic.
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Grate onion into pan with a hand grater.
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Add jalape96o.
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Cook for 1 to 2 minutes.
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Add beans, and mash with back of a fork.
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Stir in cumin and tomato paste, and season with salt.
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To make Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
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Heat garlic in oil over medium heat in a large saucepan.
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When garlic begins to sizzle, grate onion with a hand grater directly into pan.
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Add jalape96o.
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Heat onion and jalape96o through for 1 to 2 minutes, and add ground tomatillos.
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Simmer tomatillos with onion for 5 minutes.
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Add stock and seasonings.
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Halve avocado with skin on by cutting in and down to the pit all around avocado.
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Separate avocado halves, and scoop out pit with a large spoon.
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Scoop flesh out of skins and into pot.
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Mash with back of a fork.
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Stir avocado into sauce to thicken it.
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Return sauce to a gentle boil.
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Reduce heat to warm until enchiladas are assembled.
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Preheat broiler.
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Scoop some sauce onto bottom of a casserole dish or shallow serving platter.
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To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll.
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Place filled tortillas seam side down into sauce on platter or casserole.
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Line up tortillas, one next to another, and top with remaining sauce and grated cheeses.
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Melt cheeses under broiler, and serve immediately with Warm Salsa Verde.
