HF Cheesy Black Bean Enchiladas

Adjust rack to top position and preheat oven to 475*.

In small bowl, combine tomato, cilantro, 4 TBSP onion, 1/2 TBSP lime juice, salt, and pepper.

In another small bowl, combine sour cream, 1/2 TBSP lime juice, salt, and pepper. Add water, 1 tsp at a time, to adjust consistancy.

Heat oil in large pan over medium-high heat. Add poblano, cook, stirring until slightly softened (2-3 minutes). Add remaining onion. Cook until just softened (2-3 minutes). Add 2 TBSP Southwest Spices, 1 can of beans, and 4 TBSP reserved bean liquid. Cook, stirring until fragrant and heated through, 2-3 minutes more. Season with salt and pepper. Turn off heat.

Heat a drizzle of oil in a small pan over medium-high heat. Add remaining beans. Cook, stirring until slightly softened (2-3 minutes). Add 1/3 cup bean liquid and simmer until warmed through (1-2 minutes). Lower heat to medium and stir in 2 TBSP butter and 1 tsp salt. Mash with potato masher until mostly smooth. Season with salt and pepper to taste.

Divide mashed beans and filling across 12 tortillas. Roll up tortillas and place seam side down in a 9x13 pan.

Combine 3/4 cup water, tomato paste, and 1 TBSP Southwest Spices in a small bowl. Pour over enchiladas to thoroughly coat.

Top with Mexican cheese. Baked on top rack until sauce is bubbily and cheese melts, 5-7 minutes. Top with lime crema and pico and serve.