Step 1

In a large skillet, warm the oil over medium heat. Add the onion for about 3 minutes. Next, add the finely chopped pepper, minced garlic and cumin. Continue to cook for 3-5 minutes more, stirring intermittently.

Step 2

In a small bowl, combine ½ cup of the salsa verde with ¼ of yogurt. Stir together until well combined. Set aside.

Step 3

To the skillet, add the white beans, remaining salsa, remaining yogurt, chopped cilantro and juice of 1 lime. Stir to combine and bring to a low simmer. Stir in 2-ounces of the shredded cheese until melted then remove from heat and set aside.

Step 4

Preheat the oven to 350°F. Spread a few tablespoons of the salsa/yogurt mixture across the bottom of a 9x13-inch baking dish.

Step 5

Fill the center of each tortilla with roughly ⅓-cup of the filling from the skillet. Roll the tortillas around the filling, tucking tightly. Arrange the stuffed tortillas seam side down in the baking dish, until you have all 10 assembled.

Step 6

Spread remaining salsa/yogurt mixture on top of the enchiladas then sprinkle with remaining ounce of shredded cheese.

Step 7

Cover with foil (or a cookie sheet) and bake for 30 minutes, until heated through. Remove foil then broil for 5-minutes to melt the cheese on top. *Be sure to keep a close idea during broiling to make sure the top doesn't burn.

Step 8

Remove from oven and allow to cool for a few minutes. Serve warm garnished with diced avocado, chopped red onion, and cilantro. Enjoy!