Enchiladas (No Meat)

• 1/2 cup chopped onion
• 2 cloves, garlic, chopped
• 1 red pepper, cut into 1/4 inch pieces
• 1/2 cup frozen corn kernels, thawed
• 2 tsp. cumin
• 1/2 tsp. salt
• 1 can black beans, drained
• 1 package frozen chopped spinach, thawed, squeezed dry
• 1/3 cup chopped fresh cilantro
• 2 cans mild enchilada sauce
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• 8 corn tortillas
• 1 cup shredded Cheddar cheese
• sour cream, opt.
• cilantro, opt.

Directions

Preheat oven to 350 degrees F. Coat skillet with cooking spray. Heat over medium heat. Add onion and garlic; cook, stirring, until softened. Add peppers, corn, cumin and salt; cook, stirring until tender. Add next 3 ingredients; cook, stirring, 5 minutes. Stir in 1/2 cup sauce; cool. Reserve 1 can sauce; spread remaining in 9x13 inch baking dish. Fill tortillas with bean mixture; roll up. Place in dish. Pour sauce over, top with cheese. Bake 20-25 minutes. Top with sour cream and cilantro, if desired.

By Robin from Washington, IA