• Pre-heat oven to 350 °F

Prepping Veggies

• Wash all your veggies briefly in cool water.
• On a cutting board, use a chef's knife to dice or chop the onion and peppers. Mince the garlic. Keep the veggies separate and set them off to the side.
  
• Next dice a tomato and finely chop the cilantro.

Drain beans

• Place colander or sieve over the sink and pour in the beans, allowing the liquid to drain. Give the beans a gentle rinse. Pour beans in a small bowl and set near the stove.

Sauté veggies & beans

• Place a large non-stick skillet or pot over medium heat. Add a tablespoon or two of extra virgin olive oil and let it heat up.
• Add the chopped onions to the skillet and let them cook. If the oil is hot, they should sizzle right away. I add a pinch of salt here to elevate the flavor. Stir to coat with the oil, and let onion cook for about 2-3 minutes.
  
• Add the chopped peppers, mix with the onions. Let them cook together for about 4-5 more minutes, until they become tender but still have their vibrant color.
  
• Add the chili powder and cumin, and give a stir to coat the veggies.
• After about a minute of letting the spices roast, add the drained beans. Mix them in with the spices and veggies to meld the flavors together. Cook for about 2-3 minutes to heat the beans. Then remove from heat.

Prep the baking dish

• To a large baking dish, spread 1/2 cup of guacamole salsa and cover as much of the bottom of the dish as you can.
  

Fill & Roll the Tortillas

• On a plate, lay out a stack of 8 tortillas. Drizzle a teaspoon of guacamole salsa across the middle of the first tortilla. It should make a line, but leave about an inch on each side. Then add 1/4 cup of the bean and veggie mixture on that same line. Followed by a sprinkle of Mexican cheese blend.
  
• Gently fold the sides closest to the filling inward.
  
• Keep your fingers on the sides to keep them in place as you use your thumbs to roll the tortilla away from you. Take care to adjust the sides if they start to pop out.
  
• Keep rolling until the tortilla is closed.
  
• Then gently place in the baking dish with seam side facing down.
  
• Repeat with the remaining 7 tortillas. Place them side by side in the dish.
  

Preparing for baking

• Thoughtfully, pour about a 1/2 cup of guacamole salsa over all of the enchiladas. Try to keep an even amount on each one. Then sprinkle cheese all of them.
  
• Add any remaining filling to the top of your enchiladas as you see fit.
  
• Bake in over for 15-20 minutes uncovered.

Topping it off

• When your dish is done cooking, evenly distribute the diced tomato over each tortilla. Followed by a sprinkle of cilantro.
  
• Use a spatula to scoop out all the goodness on to plates and serve. Enjoy!