Vegan Black Bean Enchiladas with Avocado Cream | Gelson's

Ingredients

• 1 Tbsp Gelson’s 100% California extra virgin olive oil
• 1 garlic clove, minced
• ¼ red onion, diced
• 1 ½ tsp Gelson’s cumin
• 1 can black beans, drained and rinsed
• 1 4-oz can diced green chiles
• ⅓ cup frozen corn
• 2 cups fresh spinach
• 2 cups green enchilada sauce, divided
• Kosher salt, to taste
• Freshly ground Gelson’s black pepper, to taste
• 8 corn tortillas
• Fresh cilantro, chopped, for garnish
• 1 large ripe avocado
• ¼ cup Gelson’s 100% California extra-virgin olive oil
• ¼ cup non-dairy milk
• ¼ cup chopped fresh cilantro
• 2 Tbsp freshly squeezed lime juice
• 1 small jalapeño pepper, seeded and diced
• 2 garlic cloves, minced
• ½ tsp kosher salt