Spinach and Black Bean Enchiladas

• 1 tablespoon olive oil
• salt and pepper
• 1 teaspoon cumin
• 12 small onion, diced
• 1 red bell pepper, diced
• 1 lb spinach, well washed
• 1 cup black beans, drained and rinsed
• 1 cup monterey jack cheese, grated
• 2 green onions, thinly sliced
• 4 corn tortillas
• 1 (8 ounce) can enchilada sauce

1. Heat a skillet to medium and add the olive oil.
2. Stir fry the onion and pepper in the cumin, salt, and pepper.
3. Reduce the heat to medium low and add the spinach and stir occasionally until wilted.
4. Add the black beans and combine with the other ingredients.
5. Remove from the heat and toss with the green onions.
6. Add a few spoonfuls of the enchilada sauce into a baking dish.
7. Assemble the enchiladas by combining a bit of cheese in each enchilada with a bit saved for baking on top.
8. Place them side by side in the dish and cover the remaining sauce and then cheese.
9. Bake for 15 minutes and let rest for 5 minutes before serving.
10. Serve with sour cream, salsa, and green onions.

olive oil, salt, cumin, onion, red bell pepper, spinach, black beans, cheese, green onions, corn tortillas, enchilada sauce

Taken from www.food.com/recipe/spinach-and-black-bean-enchiladas-453427 (may not work)