Bean and Spinach Enchiladas

This vegetarian option for enchiladas can be made with your choice of salsa.  Hubby likes hot salsa, so I used hot, and it had quite an after burn after baking.

  15.5 Ounce Black Beans                                                           8 Ounces Sharp Cheddar Cheese

  10 Ounce Frozen Spinach                                                          32 Ounce Salsa

  1 Cup Frozen Corn                                                                    8 Corn Tortillas, 6 Inch

  1 Tsp Ground Cumin                                                                 

Heat oven to 350 degrees.  Rinse and drain black beans, put into a medium bowl and lightly mash.  Thaw and drain the spinach well, add to the beans.  Add the corn, cumin and half the cheese, mix well.

Spread half the salsa in the bottom of a 13 x 9 cake pan.  Divide the bean mixture among the 8 tortillas.   

 

Roll and put seam side down in the pan.  

 Top with remaining salsa then remaining cheese.   

Cover with foil and bake about 45 minutes until heated through.