Enchiladas with Guacamole and Salsa Verde (Vegetarian)

Enchiladas with Guacamole and Salsa Verde (Vegetarian)
Prep: 15 minutes — Total: 40 minutes

3 Scallions
1/2 Red Onion
2 Poblanos
2 Roma tomatoes
3 Tomatillos
2 Jalapeño
1 Shallot
1 Can of Sweet Corn
2 Cans Black beans
4 Avocados
Lime juice
Monterey Jack cheese
Salsa Verde*
Corn or Flour tortillas
Paprika
Chili powder
Cumin
Adobo
Oil (I prefer avocado)

*Salsa Verde: You can use store bought Salsa Verde, but everything is a million timed better when it is home made.

6-10 tomatillos (The smaller ones have the best flavor) husked and rinsed
1 jalapeño
1/2 white onion
1/4 cup packed fresh cilantro leaves
1 juiced lime
1 clove garlic, minced
Optional: 2 Tablespoons white balsamic vinegar
Optional: 1 avocado

Salsa Verde: Fill a large pot with 4 inches of water, boil. Husk and rinse your tomatillos and boil for 5 minutes. Meanwhile, in a food processor or blender combine avocado, garlic, jalapeño, salt, white balsamic vinegar and lime juice. Once the tomatillos are done, carefully add into the blender or food processor. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Add cilantro leaves and process a few seconds more, until everything is incorporated and relatively smooth. Set aside.

Preheat oven to 475. Open both cans of black beans, reserving the liquid in a bowl, rinse. Open can of corn, rinse, and pat dry. Dice your shallot, red onion, Roma tomatoes, tomatillos, poblanos, jalapeños, and scallion (separating whites from greens).

Make filling:
Heat a drizzle of avocado oil in a large pan (medium-high heat) add poblano, 1 Roma tomato, 3 tomatillos, half your shallot, jalapeños, red onion, scallion whites, half your black beans, and canned corn. Cook until tender. Add 2tbs paprika, 2tbs chili powder, 1tbs cumin and 1tbs adobo (to taste) and 2/3 of your bean liquid. Stir until much of the liquid has thickened and set aside.

Make refried beans:
Heat a drizzle of avocado oil in a small pot (medium-high heat) and add remaining beans. Cook 2-3 minutes until softened and add remaining bean liquid. Mash beans (with a potato masher) until smooth. Cook on low heat, stirring occasionally, until it has thickened and reached the consistency you desire.

Make enchiladas:
Spread tortillas with refried beans and add some filling. Roll your tortillas and place side by side (seam down) in an 8x11 baking pan. Put excess filling over your enchiladas and generously coat with salsa Verde. Sprinkle on Monterey Jack and bake until cheese is melted and bubbly.

Make guacamole:
Cut and spoon 4 soft avocados into a bowl and mix until smooth. Add remaining half of your shallot and your other Roma tomato. Add a generous amount of lime and a little adobo to taste. Mix and serve on top of your enchiladas. Add scallion greens and enjoy.