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!