Customizable Green Chile Chicken Enchiladas

1. Sauté garlic & onions in avocado oil in a skillet (e.g., cast iron). Season with some pink salt & pepper.
2. Add 1.5 tsp cumin & stir in.
3. Add dairy-free cream cheese & stir in until melted and combined.
4. Add rinsed black beans, green chilies, and 1/2 cup enchilada sauce. Stir it all in well.
5. Add the desired amount of cooked shredded chicken and stir in well.
6. Add a little remaining sauce to the casserole dish you’re using to bake your enchiladas (save some sauce to top enchiladas off with).
7. Warm tortillas to make them flexible. Fill each tortilla with the prepared mixture, wrap the filling, and place seam down in the baking dish.
8. Add any remaining sauce over the enchiladas and sprinkle with shredded cheese if you like.
9. Bake at 350°F (175°C) for 10-20 minutes.
10. Garnish with cilantro before serving. These are great to make ahead and reheat in the oven.