Black Bean Enchiladas with Warm Salsa Verde | Bean Commission

Ingredients

• 8 soft corn tortillas
• 1 black bean filling (see recipe below)
• 1 warm salsa verde (see recipe below)
• 10 ½ oz grated Mexican cheeses
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 small white onion
• 1 jalapeño, seeded and minced
• 30 oz canned black beans, drained but not rinsed
• 1 tsp ground cumin
• 2 tbsp tomato paste
• coarse salt, to taste
• 12 tomatillos, husked and halved
• 1 small white onion, grated or minced
• 14 oz canned vegetable stock
• 1 rip avocado
• chopped fresh oregano leaves