Black Bean, Corn, and Spinach Enchiladas

These enchiladas are so loaded with fiber-packed black beans and sweet corn, we promise, you won't miss the meat kangertech subtank mini.
Total Time: 0:20
Prep: 0:20
Level: Moderate
Yield: 4 servings (cost per serving of $1.58)
Serves: 4

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


    Heat broiler. Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to sizzle, about 2 minutes.
    Add the black beans, corn, coriander, and 2 tablespoons water and cook, stirring occasionally, until heated through, about 3 minutes.
    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 you beauty.
    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.