• Whole wheat tortillas- usually sold in the dairy or freezer section
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic
• 1 small onion, grated
• 1 optional jalapeno, seeded and minced
• 2 15 oz. cans black beans, drained but not rinsed
• 1 tablespoon ground cumin
• 2 tablespoons tomato paste (I like Muir Glen)
• Sea salt

Heat oil in large skillet and add garlic. Add grated onion into pan. Add optional jalapeno, if applicable. Cook for 1 to 2 minutes. Add beans, and mash with the back of a fork. Stir in cumin and tomato paste and season with sea salt.

Place several heaping spoonfuls of the bean mixture down the center of the tortilla and fold in thirds. Place filled tortillas seam side down on a foil lined tray in the toaster oven or oven at 300 degrees until heated through.

Tortillas may be topped with grated cheese during the last few minutes in the oven. Red or green salsa, yogurt and avocado also make nice toppings.

The bean mixture stays in a sealed container in the refrigerator for several days. Just take it out and roll up your enchilada. Children love these cold for lunch in school, after they’ve been heated until the edges are brown and crispy.

Optional Warm Salsa Verde

This is a bit of work, but it stays almost indefinitely in the refrigerator to be used with many batches of Black Bean Enchiladas.

• 12 tomatillos, husked and halved
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 small white onion, grated or minced
• 1 jalapeno, seeded and minced (optional or add only part)
• 1 14 oz. can vegetable stock
• 1 tablespoon ground cumin
• Sea salt to taste
• 1 ripe avocado
• Chopped fresh oregano leaves 1 or 2 stems, optional

Place tomatillos in a food processor and pulse to a coarsely ground paste.
Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle add grated onion to pan. Add jalapeno. Heat onion and jalapeno through for one to two minutes and add ground tomatillos. Simmer tomatillos with onion for 5 minutes.

Add stock and seasonings.

Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avocado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and put into pot. Mash with the back of a fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until echiladas are assembled.

Preheat broiler.

Scoop some sauce onto bottom of a casserole pan or shallow serving platter. Place filled enchiladas seam side down into sauce on platter or casserole. Line up the enchiladas and top with remaining sauce and grated cheddar or soy cheese. Melt cheeses under broiler and serve immediately with Warm Salsa Verde.

Adapted from Vegetarian Times, June 2004

For the original recipe go to
http://www.vegetariantimes.com/recipes/9076?section