Black Bean, Corn, and Spinach Enchiladas

Ingredients

• 1 tbsp. olive oil
• 2 clove garlic
• 1 can black beans
• 1 c. frozen corn
• ½ tsp. ground coriander
• 4 c. baby spinach
• 4 scallions
• Kosher salt
• pepper
• 1 c. cilantro
• 4 oz. pepper Jack cheese
• 8 flour tortillas
• ½ c. red enchilada sauce

Directions

1. Heat broiler. Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to sizzle, about 2 minutes.
2. Add the black beans, corn, coriander, and 2 tablespoons water and cook, stirring occasionally, until heated through, about 3 minutes.
3. Add the spinach, scallions, and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until the spinach begins to wilt, 1 to 2 minutes. Remove from heat and fold in the cilantro.
4. Divide the filling and all but 1/3 cup of the cheese among the tortillas (about 1/3 cup filling each). Roll them up and place seam-side down in a large baking dish or individual dishes. Spoon the enchilada sauce over the top, sprinkle with the remaining cheese and broil until the cheese melts, 1 to 2 minutes.

Source: countryliving.com