Black Bean Enchiladas With Warm Salsa Verde

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8 soft corn tortillas

1 recipe Black Bean Filling

1 recipe Warm Salsa Verde

10 1/2 oz. grated Mexican cheeses

1 Tbs. extra virgin olive oil

2 cloves garlic, minced

1 small white onion

1 jalapeo, seeded and minced

2 15-oz. cans black beans, drained but not rinsed

1 tsp. ground cumin

2 Tbs. tomato paste

Coarse salt to taste

12 tomatillos, husked and halved

1 small white onion, grated or minced

1 14-oz. can vegetable stock

1 ripe avocado

Chopped fresh oregano leaves from1 or 2 stems, optional

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