These black bean enchiladas are a vegetarian showstopper!
Oven, Baking dish, Stovetop
Preheat the oven to 425°. Heat a drizzle of oil in a pan over medium-high heat. Add rinsed & drained black beans, taco seasoning & 2 tbsp of water per serving. Mix it all together, then flatten the mixture into 1 even layer. Cook for 4 min.
Use the back of a wooden spoon or fork to gently smash some of the beans. Remove from heat & transfer to a bowl.
Add half the shredded cheese to the smashed beans & mix. Prep the tortillas: add one tortilla to a microwave-safe plate. Layer a damp paper towel over top & repeat with the remaining tortillas. Heat in the microwave for 10-15 sec.
Add a layer of filling to a warm tortilla & roll it up. Add the rolled tortilla to a baking dish & repeat until all of the filling is used up. Be sure to arrange them snugly in the dish!
Pour enchilada sauce over top & sprinkle on the remaining cheese. Bake in the oven at 425°F for 15-20 min, or until heated through & melty on top.
Cut the avocado in half & remove the pit. Carefully slice the avocado & scoop it out.
When the enchiladas are ready, garnish with creamy sliced avocado & fresh cilantro if you have! Serve hot & enjoy!