Black Bean and Spinach Enchiladas

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Cold weather makes me crave hearty food. And fake cheese. Black bean enchiladas fit the bill perfectly!

[Creative Commons photo by Paul Goyette]

• 1/2 a vidalia onion, diced
• 1/2c mushrooms, sliced

• 2c spinach, shredded

• 1c fresh corn kernels
• 1 can black beans, squished – you can do this with your bare hands, a fork or in the food processor. I think the former is the best/most fun!

• 10 corn tortillas
• 1 can enchilada sauce
• 1 block vegan cheeze (I used Follow Your Heart Monterrey Jack, but your fave will be just fine!)

Preheat the oven to 350.

In a small frying pan, saute the onion and mushrooms in a little oil or margarine until the onions turn translucent. Toss the spinach in and cook it all up, stirring, for a couple of more minutes until the spinach wilts down. Dump the mixture into a big bowl and add the corn and beans. Add your hot sauce until the mixture is as hot as you want!

In a lightly oiled 9X12″ pan, pour about 1/3 of the enhilada sauce, spreading it across the bottom.

Divide the veggie mixture between the tortillas, rolling them up as you go. Place them seam-side-down in the pan. Dump the rest of the enchilada sauce over everything, trying to sort of evenly coat your 8 little enchiladas. Top it all off with your cheeze and toss it in the oven.

Bake for about 30-40 minutes, until the cheeze is a little melty. Serve!

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