Enchiladas are one of my very favorite foods. This dish can be mild or spicy depending on the enchilada sauce or cheese used. My favorite enchilada sauce is Hatch. After living in New Mexico for a couple years, I still salivate over the abundant chili dishes that are possible with fresh roasted chilies.
24 corn tortillas
1 can black beans, drained and rinsed
1 medium onion, chopped
6 oz baby spinach
1 large bell pepper, any color, chopped
1 TBS olive oil or 4 TBS water to cook veggies (if using water, watch very carefully to not burn)
Optional ingredients: frozen corn, fresh garlic, mushrooms, Boca crumbles, mix and match to your tastes
Preheat over to 425 degrees
Sauté onion in oil or water over medium heat, add bell pepper. Cook until slightly soft. Add beans and 1/3 can enchilada sauce, stir, add spinach, cover and let wilt. Soften tortillas in microwave with dampened paper towel over them, 30 seconds. More time if still hard to roll without breaking. Pour enough enchilada sauce into a long casserole dish to cover bottom, about 1/3 of can. Take one tortilla and place a large spoonful of filling into tortilla. Roll into enchilada and place in casserole dish. Repeat until filling is gone. Cover enchiladas with rest of sauce. Cover all with cheese.
Bake 30 minutes or until sauce is bubbling. Serve hot with sliced avocado and/or Tofutti sour cream.