Spicy Wheat Berry Enchilada

• 1 cup uncooked wheat berries
• 4 cups water
• 2 teaspoons olive oil
• 2 cups chopped onion
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 jalapeno pepper, seeded and minced
• 2 cups coarsely chopped spinach
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 8 (8-inch) fat-free flour tortillas
• 2 cups bottled salsa, divided
• Cooking spray
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

1. Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain.
2. Preheat oven to 350u0b0.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients (onion through jalapeno); saute 2 minutes. Add spinach, Garden Brown Sauce, cilantro, and lime juice. Stir in wheat berries (mixture will be thick). Heat tortillas according to package directions. Spoon about 2/3 cup wheat berry mixture down center of each tortilla; roll up. Spread 1/2 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place tortillas, seam sides down, in dish. Pour 1 1/2 cups salsa over tortillas; top with cheese. Bake at 350u0b0 for 30 minutes.

uncooked wheat berries, water, olive oil, onion, oregano, chili powder, ground cumin, pepper, spinach, fresh cilantro, lime juice, flour tortillas, bottled salsa, cooking spray, cheese

Taken from www.myrecipes.com/recipe/spicy-wheat-berry-enchilada (may not work)