Vegetable Enchiladas

Step 1

In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in adobo, cumin and black beans.

Step 2

Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.

Step 3

Preheat oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray. Pour 3/4 cup enchilada sauce in the bottom of the baking dish and spread evenly.

Step 4

Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down.

Step 5

Pack the filled tortillas tightly in the baking dish. Pour remaining enchilada sauce over them, making sure to cover the entire surface.

Step 6

Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!