Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready. | 2. Black Bean Filling: | 3. 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. | 4. Add beans, and mash with back of a fork. Stir in 1 teaspoon cumin and tomato paste, and season with salt. | 5. Warm Salsa Verde: | 6. Place tomatillos in a food processor, and pulse to a coarsely ground paste. | 7. 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. | 8. 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. | 9. Preheat broiler. Scoop some sauce onto bottom of a casserole dish or shallow serving platter. | 10. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	8			-	-	-	-
mexican cheese	10 1/2	ounces	blend	1110.3278	13.7824	63.8215	89.243
extra virgin olive oil	2	tablespoons	divided	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white onion	2			56.0	13.075999999999999	1.54	0.14
jalapeno	1		seeded minced	1.6312	0.3656	0.0512	0.0208
black bean	2	cans	drained rinsed	1983.6282	362.7538	125.6492	8.2603
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
salt			coarse	-	-	-	-
tomatillo	12		husked halved	1741.7968	317.8779	52.2539	55.5198
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable stock	1	can		19.5	3.627	0.9359999999999999	0.273
avocado	1			-	-	-	-
oregano leaf	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.