Spinach & Black Bean Enchiladas

• 15 oz can black beans
• 1 1/2 cup frozen corn kernals, thawed
• 6 oz fresh baby spinach
• 1/3 cup green onions, chopped
• 1/3 cup cilantro, chopped
• 2 tsp cumin
• 8 whole wheat tortillas
• 20 oz enchilada sauce (or use 28oz can)
• 3 cup shredded cheese blend (cheddar, pepper jack, etc.)

1. Preheat oven to 375.
2. Saute the spinach in a bit of olive oil over medium heat for 2-3 minutes until slightly wilted.
3. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro.
4. Lightly spray a 9x13 inch baking dish w/ cooking spray, and pour a small amount of the sauce to coat the bottom.
5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
6. (May need to warm tortillas in the pre-heating oven a bit to make them more pliable; wrap them in foil and place in oven for 2 min.)
7. Pour remaining sauce over the enchiladas, coating evenly.
8. Sprinkle 1 cup cheese on top.
9. Bake about 20 minutes, and garnish with additional cilantro and/or green onions if desired.

black beans, corn kernals, baby spinach, green onions, cilantro, cumin, tortillas, enchilada sauce, shredded cheese blend

Taken from cookpad.com/us/recipes/336620-spinach-black-bean-enchiladas (may not work)