8 flour tortillas (can sub corn or grain free-*see notes)
1– 15 oz can black beans, drained and rinsed
2 c shredded pepper jack cheese (1 c for the filling, 1 c for the tops)
1– 12 oz jar salsa verde
1 avocado, sliced
cilantro, lime, and sour cream, for serving
Preheat oven to 400 degrees and grease a large oven safe skillet.
Wrap tortillas in a dish towel and heat up for 30-35 seconds, until warm.
Add beans to a medium mixing bowl and season with salt and pepper. Add a few spoonfuls of beans to the bottom half of your tortilla, followed by a few T cheese. Wrap tightly and place seam side down into skillet. Repeat with remaining tortillas.
Pour entire jar of salsa over the tops of the enchiladas, followed by the remaining 1 c of cheese. Bake for 15-20 minutes, until cheese is melted and bubbling.
Top with avocado, and if using, cilantro and sour cream.
Serve warm with lime, enjoy!!
*If you sub corn tortillas, please note you may need a few extra tortillas as they are smaller than flour.