Healthier Enchiladas

Lately I've been getting tired of my menus. I have a 5-week rotating menu plan that I made a long time ago. At the beginning of the month I plug in the menu plan with a few tweaks according to our schedule and then we always know what we're having for dinner! Unless I'm tired of it...

So at the beginning of this month I decided to try a few new recipes and hunted around for ones that looked promising. Here is a recipe we tried last week that is definitely a keeper, especially since I'm trying to incorporate spinach into our menus more frequently. Only one of my children didn't like it and she's frequently picky. The main drawback is that fresh cilantro is a really nice addition to the recipe and I usually don't have fresh cilantro in my refrigerator. I think green onions would also be better than regular onions (which is what I used) but I usually don't have those either. I'll just have to remember those ingredients when this recipe is on the schedule.

I got it from the Six Sisters website here. Here's my slightly altered version to make more because 8 enchiladas aren't going to go very far at my house. Sadly I don't have any pictures of my version.

Healthy Black Bean Spinach Enchiladas
Ingredients:
15 oz. can black beans, rinsed and drained
15 oz. can of corn
10 oz. fresh baby spinach
6 green onions, thinly sliced
16 oz. container of cottage cheese
1/2 cup cilantro, chopped
2 teaspoon cumin
2 cups shredded 3 cheese blend (or your favorite cheese)
1 can of enchilada sauce (I used green)
14 whole wheat or flour tortillas

Directions:
In a large bowl, combine beans, 1 1/2 cup cheese, spinach, corn, green onions, cottage cheese, 2 tsp. cumin, and cilantro.

Preheat oven to 375. Lightly spray a 10x15 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.

Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1/2 cup of cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green onions (very optional).

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