Pinto Bean and Spinach Enchiladas

Ingredients

• Cilantro - 1/4 cup, chopped
• Cheddar cheese - 1 cup, shredded
• Tortillas - 12, corn or flour
• Enchilada sauce - 2 cups
• Salt - 1/2 teaspoon
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Spinach - 2 cups, chopped
• Pinto beans - 2 cups, cooked

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the spinach to the skillet and cook until wilted.
4. Add the cooked pinto beans, cumin, chili powder, and salt to the skillet. Stir well to combine and cook for another 2-3 minutes.
5. Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
6. Place a tortilla on a flat surface and spoon some of the bean and spinach mixture onto the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well coated.
8. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.