Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

In the same Skillet, heat 1 tablespoon 1 tbsp olive oil over medium heat. Add the diced 0.5 medium yellow onion roughly chopped and cook for 3–4 minutes until translucent. Add the 3 cloves garlic peeled, 1 tsp ground cumin, ½ tsp smoked paprika, and ¼ tsp red pepper flakes (if using) and stir for 30 seconds. Add the 2 can black beans rinsed and drained, 1 can diced green chiles drained, and 1 cup frozen corn thawed. Cook for 3–4 minutes, stirring occasionally, until heated through and well combined. Remove from heat and stir in the chopped ½ cup fresh cilantro chopped. Season with ½ tsp fine sea salt plus more to taste.

Preheat the Oven to 375°F. Spread about ½ cup of enchilada sauce evenly across the bottom of a Baking Dish. Warm the 8 piece flour tortillas 8-inch size briefly in the Microwave (30 seconds) so they're pliable. Spoon about ⅓ cup of the 2 can black beans rinsed and drained filling down the center of each 8 piece flour tortillas 8-inch size, top with 1–2 tablespoons of shredded 2 cups shredded Mexican cheese blend divided, then roll tightly and place seam-side down in the Baking Dish. Repeat with remaining 8 piece flour tortillas 8-inch size.

Pour the remaining enchilada sauce evenly over the rolled 8 piece flour tortillas 8-inch size, making sure the ends are covered. Sprinkle the remaining shredded 2 cups shredded Mexican cheese blend divided over the top. Cover the dish with Aluminum Foil and bake for 20 minutes. Remove the Aluminum Foil and bake for an additional 8–10 minutes until the 2 cups shredded Mexican cheese blend divided is bubbly and lightly golden.