Black Bean Enchiladas with Warm Salsa Verde Recipe | Vegetarian Food from Mexico

Ingredients

• 8 soft corn tortillas
• 1 recipe black bean Filling
• 1 recipe Warm salsa Verde
• 10 1/2 oz (298 g) grated Mexican cheeses
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 small white onion
• 1 jalapeo, seeded and minced
• 2 15 oz (425 g) cans 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
• 1 14 oz (397 g) can vegetable stock
• 1 ripe avocado
• Chopped fresh oregano leaves from 1 or 2 stems, optional