Prep 20 mins
Cook 5 mins
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.
- 8 corn tortillas
- 10 1⁄2 ounces Mexican blend cheese
- 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, minced
- 2 small white onions
- 1 jalapeno, seeded and minced
- 2 (15 ounce) cans black beans, drained but not rinsed
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- coarse salt
- 12 tomatillos, husked and halved
- 2 garlic cloves, minced
- 1 (14 ounce) can vegetable stock
- 1 avocado
- 1 tablespoon chopped fresh oregano leaves (optional)
- 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 until enchiladas are assembled.
- Preheat broiler. Scoop some sauce onto bottom of a casserole dish or shallow serving platter.
- To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses sprinkled with oregano under broiler, and serve immediately.
Both the bean filling and tomatillo-avocado sauce are terrific recipes on their own, and the combination is a tasty vegetarian dinner. I couldn't taste the jalapeno so recommend using more than one (with the seeds) if you like spicy food.
DH and I enjoyed these black bean enchiladas for dinner the other night. Sometimes I do not care for tomatillos, but I thought the salsa verde in this recipe was tasty and complimented the enchiladas well. This recipe makes a lot of enchiladas and is best eaten the day it is prepared. Leftovers, while still tasty, are a bit mushy from the corn tortillas sitting in the sauce. Thanks for a nice meal! Made for Veggie Swap July 2013.
Very good! The blend of flavors really covered all of the bases, from the tang of the tomatillos to a bit of sweetness contributed by the tomato paste. They did take a bit of effort, but it was worth it. I think I'll be able to make it faster in the future, having walked through it this time. I think I must have been a tad slow since the tortillas got a little on the crunchy side while waiting on me! :D Thanks for sharing!