Black Bean, Spinach, and Corn Enchiladas

Black Bean, Spinach, and Corn Enchiladas are a delicious and quick vegetarian meal. They’re packed with flavor and even meat-lovers love them!

For The Sauce:
2 cups tomato sauce
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chili powder
1 1/2 teaspoon cumin
1 teaspoon salt

For The Enchiladas:
15 oz can black beans, drained
1 1/2 cups yellow corn
6 oz baby spinach
6 green onions, thinly sliced (white and green parts)
1/3 cup cilantro, chopped

View the full recipe at Sweet Little Kitchen →