Black Bean Enchiladas With Warm Salsa Verde
With tangy tomatillos softened by creamy avocado in a warm salsa verde, this southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from rachael ray 30-minute meals. Published in the june 2004 issues of vegetarian times.
Steps
Wrap tortillas in aluminum foil , and heat in oven at 275f until fillings and sauce are ready.
Black bean filling:.
Heat 1 tablespoon of olive oil in large skillet , and add 1 clove of chopped garlic.
Grate 1 onion into pan with a hand grater.
Add half of the jalapeno.
Cook for 1 to 2 minutes.
Add beans , and mash with back of a fork.
Stir in 1 teaspoon cumin and tomato paste , and season with salt.
Warm salsa verde:.
Place tomatillos in a food processor , and pulse to a coarsely ground paste.
Heat remaining 1 clove of garlic in remaining 1 tablespoon of olive oil over medium heat in a large saucepan.
When garlic begins to sizzle , grate 1 onion with a hand grater directly into pan.
Add remaining jalapeno.
Heat through for 1 to 2 minutes , and add ground tomatillos.
Simmer for 5 minutes.
Add vegetable stock , 1 teaspoon cumin and salt to taste.
Scoop avocado flesh out of skins and into pot.
Mash with back of a fork.
Return sauce to a gentle boil.
Reduce heat to low.
Ingredients
corn tortillas, mexican blend cheese, extra virgin olive oil, garlic cloves, white onions, jalapeno, black beans, ground cumin, tomato paste, coarse salt, tomatillos, vegetable stock, avocado, oregano leaves