Really this should be called, one of the FEW vegetarian dishes my husband gets excited about.
Blend Blend Blend a whole avocado and both cans of black beans that have been strained and rinsed. Use a heavy hand with the salt and squeeze in half the lime. If you’re NOT like me, and have a decent food processor, this shouldn’t take too long. Add some verde salsa to keep it getting smoother.
Chop Chop Chop your onion and cilantro, then sautee them with some evoo and salt until very tender, then add the can of green chilies and keep cooking until pretty soft. Squeeze in the other half of the lime. Then add this mixture slowly to the already blended black bean/avocado mixture and blend it in.
Quarter your string cheese and chop up your green onion. The end is in site.
With your small tortillas add a quarter of the string cheese and a big scoop of the bean mixture, and then roll.
Place your rolled enchiladas seam side down in a dish that has some of the red enchilada sauce on the bottom, this will keep them from sticking.
Pour the entire can (or two cans) of enchilada sauce over the rolled tortillas, top with the shredded mozzarella and add green onion. Bake for 20 minutes on 350 and serve.
Ingredients:
flour tortillas (extra points for organic)
1/2 cup shredded mozzarella
2 string cheese sticks
2 cans of black beans (drained and rinsed)
1 whole avocado
1 can green chilies
1 large can red enchilada sauce (or two small ones)
1/2 jar verde salsa
1 white onion
handful of cilantro
1 lime
2-3 green onion sprigs
salt
P.S. If you don’t make a TON of enchiladas, you will have black bean mixture left over – this makes a great bean dip/nacho topper.
xoxo,
Adora