Spinach & Black Bean Enchiladas

I made up this recipe and didn’t use any exact amounts, so please adjust amounts based on your own taste and how much you want to make!  My husband was RAVING about these and said he could eat them for dinner every night.

pound of mushrooms, sliced

garlic

cumin

chili powder

salt & pepper

tons of fresh spinach

a few cups of cooked rice

black beans (1 or 2 cans, drained)

one bunch of cilantro, chopped

bunch of green onions, finely diced

cheese (we used a non-dairy cheese substitute)

whole wheat tortillas

green enchilada sauce

sour cream

optional toppings: olives, avocado, tomatoes, extra cilantro

In a large pan, sauté the garlic and mushrooms in a little olive oil.  Add cumin, chili powder, and salt and pepper to taste.  Drop in as much fresh spinach as will fit in your pan since it cooks way down.  Cook until just wilted.  Transfer this mixture to a large bowl and add a few cups of cooked rice, chopped cilantro (reserve a little for garnish on top), green onions, black beans, and a cup of shredded cheese.  Add more spices (same ones you added in the sautéing stage) as needed.

Spray a pan with some Pam and put a small amount of the enchilada sauce on the bottom (just enough to barely cover the bottom of the pan.  Pile mixture into the middle of the tortillas and then roll up and put in the pan.  

Add a few big scoops of sour cream to the remaining enchilada sauce and then pour over the top of all the rolled up tortillas.  Sprinkle the top with some more cheese and olives if you like them!  Cover with foil and put it in a 350 degree oven for about 40-45 minutes.  Here’s what it looks like when you pull it out of the oven:

To make it pretty and even tastier, garnish it up with chopped avocadoes, tomatoes, and cilantro!

I was so happy with how these turned out! (The amount of filling I made ended up making 12 enchiladas—filled one 9x13 pan and almost filled another!)