Black Bean Verde Enchiladas

This dish has SUCH good flavor! We find it difficult to find salsa verde in the south, so you can make your own with the recipe or buy canned and just make the filling and pour the canned sauce over all.

Ingredients for Black bean filling:
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/2 red bell pepper, finely chopped
• 1 cup red bell pepper, chopped
• 2 - 15 oz cans of drained black beans (or fresh if available), mashed
• 1 tsp ground cumin
• 2 TBSP tomato paste
• 1 Tsp salt
• 1 TBSP Lime juice
• Few dashes of your favorite hot sauce (optional)

salsa verde:
• 12 tomatillos, husked and halved
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1 jalapeno, seeded and minced
• 14-16 ounces of vegetable broth
• 1/2 cup cilantro, chopped
• 1 Tsp ground cumin
• 1/2 Tsp Salt

Additional Ingredients:
• 8 soft corn tortillas
• 1 1/2 c. cheddar, grated

WHAT TO DO:
Heat oven to 250 to warm tortillas. Place them in oven until ready to be filled. After filled turn the oven up to 375.
Black Bean Filling: Heat oil in large skillet and add garlic and onion and jalapeño. Cook for 2 minutes. Add mashed black beans, cumin, tomato paste, and lime juice. Stir while heating.
Salsa Verde: Blend tomatillos well in food processor or blender.Heat oil in large sauce pan. Add garlic, onion, jalapeño. Cook for 2 minutes. Add tomatillos and cook for 3-5 minutes. Add broth, cumin, cilantro.
Remove tortillas from oven. Turn up oven.
Scoop a layer of salsa into the bottom of baking dish. Place tortillas in a line and scoop black bean filling, and a sprinkle of cheese into each. Roll each tortilla and place seam down into the baking dish. Cover the tortillas with the remainder of the salsa. Cover with remaining cheese.
Bake 20-20 minutes or until heated through.