Black Bean and Spinach Enchiladas

Preheat the over to 450ºF.

Open the beans and Ro-Tel, drain and place in a bowl. Chop spinach, add to the bowl. Add in cumin, chili powder and salt. Add in half of the cheese and mix together.

Spread a few tablespoons of enchilada sauce in the bottom of a 9×13 pan. Place a tortilla on a plate or the counter. Spread 1-2 tablespoons of sauce on the tortilla. Put 4 or 5 heaping tablespoons of topping in a horizontal line across the tortilla. Roll it up and place it in the pan, leaving a little space in between each for sauce and heat to move around.

Spoon more of the sauce on top of the enchiladas. If you like them a little crispy, leave the ends not covered in sauce;if you like them all soft, cover them all the way.

Bake at 450ºF for 10-12 minutes. Top with the remainder of the cheese and broil for about 3 minutes until the cheese is bubbly and browned and the edges of the enchiladas are toasted.

Serve on a bed of lettuce or cabbage topped with a dollop of sour cream and hot sauce to taste!