Spinach and Mushroom Enchiladas, Roasted Tomatillo Salsa Verde and Savory Black Beans

Ingredients

• 1 lb tomatillos (husks removed and rinsed)
• 2 pcs jalapeño peppers (stems removed)
• 0.5 pcs white onion (medium, cut into wedges)
• 3 cloves garlic (unpeeled)
• 1 tsp olive oil (for roasting)
• 0.5 cup cilantro (packed, leaves and tender stems)
• 2 tbsp lime juice (freshly squeezed)
• 0.75 tsp salt (or to taste)
• 2 tbsp water (if needed for blending)

Instructions

1. 1

   Prepare and Roast Vegetables

   • Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with aluminum foil.
   • On the baking sheet, combine the husked tomatillos, jalapeños, onion wedges, and unpeeled garlic cloves. Drizzle with olive oil and toss to coat.
   • Arrange everything in a single layer and place under the broiler.
   • Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
2. 2

   Continue Roasting

   • Carefully remove the baking sheet from the oven. Using tongs, flip the vegetables over.
   • Return the sheet to the broiler and roast for another 5-7 minutes, until the other side is also charred and the tomatillos are soft and have released some juice.
3. 3

   Cool and Prepare for Blending

   • Remove the baking sheet from the oven and let the vegetables cool for about 5-10 minutes, until they are safe to handle.
   • Once cool enough, squeeze the roasted garlic cloves out of their papery skins. If you prefer a milder salsa, you can now remove the stems and seeds from the jalapeños.

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4