Bean and Cheese Enchiladas

Adapted from Tyler Florence’s Chicken Enchiladas, this vegetarian version makes the perfect meal for entertaining guests. Much of it can be made ahead of time. Serve with Great Grandmother’s Mexican Rice and guacamole.

Extra-virgin olive oil
½ medium onion, diced
3 garlic cloves, chopped
1½ teaspoon ground cumin
¼ cup all-purpose flour
2 cups Pacific organic mushroom stock
4 cups Roasted Tomatillo Green Salsa
Chopped cilantro leaves
4 cups Spicy Black Beans
Salt
Freshly ground black pepper
7 large flour tortillas
1 pound Monterrey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish

Heat the olive oil in a mid-sized saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for another minute.
Sprinkle on the flour and stir. Gradually add the mushroom stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add 2 cups of the Roasted tomatillo Green Salsa and some additional chopped cilantro. Fold in the Spicy Black Beans. Season, to taste, with salt and pepper.
Pre-heat the oven to 350° and begin assembling the dish. Take a large casserole dish and smear the bottom with some of the reserved salsa.Put a scoop of the bean enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally, pour the rest of the salsa over the top and sprinkle with the remaining shredded cheese. Bake, uncovered, for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.