Delicious enchiladas filled with spinach and black beans, topped with a flavorful homemade tomato sauce.

Ingredients

• 2 cups fresh spinach, chopped
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (frozen or fresh)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 small corn tortillas
• 1 cup tomato sauce
• 1 cup shredded cheese (optional, substitute with dairy-free cheese if needed)
• Salt and pepper to taste
• Olive oil

Method

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat a tablespoon of olive oil over medium heat.
3. Add the chopped spinach and sauté until wilted, about 2-3 min.
4. Stir in the black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 min until heated through.
5. Warm the corn tortillas in a microwave or on a skillet to make them pliable.
6. Spoon the spinach and bean mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
7. Pour the tomato sauce over the top of the enchiladas and sprinkle with cheese if using.
8. Bake in the preheated oven for 20 min, until the cheese is melted and bubbly.
9. Remove from the oven, let cool for a few minutes, then serve.

Notes

• Feel free to add other vegetables like bell peppers or zucchini if desired.
• For a spicier version, add diced jalapeños to the filling.