Black Bean 'N' Spinach Enchiladas

• 2 (15-ounce) cans black beans, rinsed and drained
• 2 tablespoons fresh lime juice
• 1 teaspoon Creole seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 (8-ounce) container sour cream
• 8 (8-inch) flour tortillas
• 1 (12-ounce) block Monterey Jack cheese, shredded and divided

1. Combine first 7 ingredients in a medium bowl; set aside.
2. Stir together Spinach Madeleine and sour cream until blended.
3. Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
4. Bake, covered, at 350u0b0 for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.
5. Black Bean-Chicken-Spinach Enchiladas: Substitute 1 cup chopped, cooked chicken for 1 can black beans. Proceed as directed.

black beans, lime juice, creole seasoning, chili powder, ground cumin, garlic, onion powder, sour cream, flour tortillas, block monterey

Taken from www.myrecipes.com/recipe/black-bean-n-spinach-enchiladas (may not work)