Spinach and Black Bean Veggie Enchiladas

Ingredients

1.5 cup fresh spinach
1 clove crushed garlic
1/2 cup black beans, rinsed and drained
4 tbsp low fat or fat free Mexican cheese
Pinch of ground cumin
Pinch of Salt
2 Corn tortillas
1/3 cup salsa verde (green salsa)

Directions:

1. Cook spinach in a skillet with cooking spray until wilted and set aside.
2. Cook garlic 1 minute.
3. Remove skillet from heat and add in beans, 2 tbsp cheese, cumin and salt.
4. Lay tortillas on a plate and divide spinach evenly between the two. Divide bean mixture. Roll up tortillas.
5. Simmer salsa in skillet on medium-high heat. Add enchiladas (Do this carefully so they don’t fall apart and stick!) and spoon salsa over the top. Sprinkle remaining cheese on top. Reduce heat and simmer, covered about 4 minutes. Let stand 5 minutes before serving.