Black Bean Spinach Enchiladas

2 (15-oz.) cans black beans, rinsed and drained1 (15-oz.) can whole kernel corn, drained

6 oz. fresh baby spinach

6 green onions, thinly sliced

1 c. cottage cheese

1/3 c. cilantro, chopped

2 tsp. cumin

2 c. shredded Mexican cheese blend

1 (28-oz.) can enchilada sauce

8-12 tortillas

In a large bowl, combine beans, 1 c. cheese, spinach, corn, green onions, cottage cheese, cumin, and cilantro.

Preheat oven to 375F. Lightly spray a 9x13-inch baking dish with cooking spray. Pour a small amount of enchilada sauce into the pan to coat the bottom.

Spoon bean mixture down the center of each tortilla, roll tightly, and place seam side down in prepared pan.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining 1 c. cheese over the top.

Bake at 375F for 20 minutes. Garnish with additional cilantro and/or green onions, if desired.

(Six Sisters Stuff)