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1
For the Enchiladas:
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Wrap tortillas in aluminum foil, and heat in oven at 275 F until fillings and sauce are ready.
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3
For the Black Bean Filling:
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Heat oil in large skillet over medium-high heat, and stir in garlic.
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5
Stir in onions and jalapeno, and cook for about 2 minutes.
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6
Add beans, and mash with back of a fork or a potato masher.
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Add cumin and tomato paste, and season with salt to taste, stir until well mixed.
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8
For the Warm Salsa Verde:
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Add tomatillos in a food processor, and pulse to a coarsely ground paste.
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10
Cook garlic in oil over medium heat in a large saucepan.
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When garlic starts to sizzle, stir in onion and jalapeno into pan, heat through about 2 minutes, then pour in ground tomatillos.
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12
Simmer tomatillos with onion for 4 to 6 minutes.
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13
Pour in stock and stir in seasonings.
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14
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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16
Scoop flesh out of skins and into pot.
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Mash with back of a fork or a potato masher,
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18
Stir avocado into sauce to thicken it.
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Return sauce to a gentle boil.
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20
Reduce heat to warm until enchiladas are assembled.
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21
Preheat broiler.
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22
Scoop some sauce onto bottom of a casserole dish or shallow serving platter.
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23
For making an enchilada:
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Add 1 to 2 scoops of filling down center of a tortilla, and roll.
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25
Arrange filled tortillas seam side down into sauce on platter or casserole.
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26
Line up tortillas, one next to another, and top with remaining sauce and grated cheeses.
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27
Melt cheeses under broiler, and serve with freshly made salsa verde.
