This recipe comes from Vegetarian Times, and it's a good one.
Ingredients: 8 soft corn tortillas
Black Bean Filling 1 TBS olive oil 2 cloves garlic, minced 1 small white onion 1 jalapeno, seeded and minced 2 15-ounce cans black beans, drained not rinsed 1 tsp cumin 2 TBS tomato paste salt to tasteWarm Salsa Verde 12 tomatillos, husked and halved 2 cloves garlic, minced 1 TBS olive oil 1 small white onion, minced 1 14-ounce can vegetable broth 1 tsp cumin salt to taste 1 ripe avocado cilantro for garnishInstructions: - Wrap tortillas in aluminum foil and heat in oven at 275 degrees until filling and sauce is ready.
- To make black bean filling: Heat oil in a large skillet, and add garlic and onion. Add jalepeno. Cook for several minutes. Add beans and mash with the back of a fork. Stir in cumin and tomato paste. Season with salt.
- To make salsa verde: Place tomatillos in a food processor, pulse to coarse paste. Heat garlic in oil over medium heat in a large saucepan. Add onions and jalapeno.
- Cook for several minutes, then add tomatillos. Stir with onion for 5 minutes. Add veggie broth and seasonings.
- Scoop the flesh out of the avocado and remove seed and skin. Mash the avocado into the salsa mixture. Return to a gentle boil. Reduce heat and keep warm.
- Scoop some bean sauce onto bottom of a casserole dish. Place several scoops of sauce down the center of tortillas, then roll them up. Place them seam side down on the sauce in the casserole.
- Line them up, then top with remaining sauce and some grated soy cheese. Heat under a broiler until melted. Serve immediately with warm salsa verde on top.
