Black Bean Enchiladas

INGREDIENTS

• 8-9 6 inch flour tortillas
• 1 can black beans
• 2 avocados, sliced or diced
• 1/4 red onion, diced
• 1 teaspoon garlic salt
• 1 teaspoon cumin
• 1 teaspoon chile powder
• ⅓ cup cilantro leaves, roughly chopped
• optional: 1 roma tomato, diced
• 2 10-ounce cans green chile enchilada sauce
• 1 7-ounce can diced green chiles
• ½ cup shredded mexican blend cheese (or cheddar)

INSTRUCTIONS

1. Preheat oven to 400. Place enchilada sauce and green chiles in a medium sauce pan and simmer over medium-high heat while you prepare the enchiladas.
2. Add black beans, avocados, onions, garlic salt, cumin, chile powder, cilantro and optional tomatoes to a large bowl and stir to combine. Add about 1 cup of sauce into the bottom of a large baking dish. Spoon about 3 tablespoons of black bean-avocado mixture into the center of each tortilla, roll it up tightly and place in prepared dish on top of sauce. Lay each side by side, seam side down.
3. Pour remaining sauce over rolled enchiladas. Sprinkle cheese evenly over enchiladas and top with any left over filling. Bake 15-20 minutes until cheese is bubbly. Serve warm.