Spinach and Black Bean Enchiladas

Spinach and black bean enchiladas have great Mexican-inspired flavor, and are topped with a tangy sour cream sauce. You’ll definitely go back for seconds!

8 small flour tortillas
2 cups black beans (OR one can, drained and rinsed)
1 cup frozen corn (no need to thaw)
1 1/2 cups shredded cheddar cheese
2 green onions, diced
2 cups packed spinach
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt

View the full recipe at Semi-Vegetarian →