BLACK BEAN, SPINACH, AND CORN ENCHILADAS

INGREDIENTS

For The Sauce:
• 2 cups tomato sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons chili powder
• 1½ teaspoon cumin
• 1 teaspoon salt

For The Enchiladas:
• 15 oz can black beans, drained
• 1½ cups yellow corn
• 6 oz baby spinach
• 6 green onions, thinly sliced (white and green parts)
• ⅓ cup cilantro, chopped
• 1 clove garlic, minced
• 2 teaspoons cumin
• 3 cups shredded cheese blend (Monterrey jack, etc.), divided
• 8 large flour tortillas

INSTRUCTIONS

Preheat the oven to 350 and grease a large baking dish.
To Make The Sauce: In a medium bowl, mix together the tomato sauce, olive oil, garlic, chili powder, cumin, and salt. Set aside.
To Make The Enchilada Filling: Place a medium skillet over medium heat with a drizzle of oil. When the oil is hot, add the spinach and cook, stirring occasionally, until wilted. In a large bowl, combine the black beans, corn, spinach, green onions, cilantro, garlic, cumin, and 2 cups of shredded cheese.
To Assemble The Enchiladas: Pour half of the enchilada sauce in the base of the baking dish, For each enchilada, place the enchilada filling in the center of each the center of each tortilla, roll the tortilla up, and place it in the baking dish. Once the enchiladas are all lined up in the baking dish, pour the rest of the enchilada sauce over the. Sprinkle with the remaining cup of shredded cheese. Place in the oven and bake for 20 minutes.