Black Bean Enchiladas with Tomatillo Sauce

Ingredients

• 0.5  avocado ripe peeled mashed seeded
• 4 cups bean mixture reserved from black bean chili 
• 8 ounce tomato sauce salt-free canned
• 12 6-inch corn tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove 
• 2 tablespoons jalapeno seeded chopped
• 2 teaspoons juice of lime fresh
• 6 ounces monterrey jack cheese shredded with jalapeño peppers, low-fat
• 0.3 cup onion chopped
• 1.5 cups picante sauce 
• 0.1 teaspoon salt 
• 0.8 cup tomatillos peeled chopped

Equipment

• food processor
• bowl
• oven
• blender
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. For enchiladas, combine picante sauce and tomato sauce in a small bowl.
3. Spread 1 cup picante mixture in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Set aside remaining mixture.
4. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up.
5. Place each tortilla, seam side down, in baking dish. Top enchiladas with remaining picante mixture; sprinkle with cheese. Cover dish with foil.
6. Bake at 350 for 25 minutes or until thoroughly heated.
7. Remove foil; bake 5 minutes or until cheese melts.
8. To make sauce, combine tomatillos and next 5 ingredients (through garlic) in a blender or food processor; process until coarsely ground.
9. Combine tomatillo mixture, avocado, and lime juice.
10. Serve with enchiladas.