Quick black bean and corn enchiladas
- ½ yellow onion
- 2 tbsp olive oil
- 1 cup canned black beans
- 1 cup frozen corn
- 4 cups spinach
- ¼ cup chopped green chile
- 2 cups enchilada sauce
- 8 corn tortillas - 6" sizes
- 2 cups shredded italian cheese blend
- ½ lime
Preheat oven to 350 degrees F. Dice onion.
Heat olive oil in a skillet at medium-high heat. Add black beans, corn, spinach, chopped green chile, and onion; cook 5 minutes or until warm, stirring occasionally.
Heat enchilada sauce in medium saucepan for 5 minutes over medium.
Spoon bean mixture down the center of each of the corn tortillas; sprinkle half the cheese on top. Roll corn tortillas and place side-by-side in a small baking dish.
Pour enchilada sauce over tortillas. Bake 5 minutes at 350 degrees F.
Remove pan from oven; sprinkle remaining cheese over the top. Bake 2 more minutes.
Garnish with a squeeze of lime.