Spinach Artichoke Enchiladas

• 2 1/2 – 3 cups of enchilada sauce
• 2 tbs olive oil
• 1 cup chopped red onion (1 small red onion)
• ¼ tsp salt
• 4 cloves garlic, minced
• 1 lg cup drained artichokes, chopped
• 1 (4-ounce) can green chilis, drained
• 12 oz baby spinach, chopped
• 1 (15-ounce) can black beans, drained and rinsed
• ¼ cup sour cream
• Freshly ground black pepper, to taste
• 6 8-inch whole wheat tortillas
• 1 cup shredded Monterey Jack cheese
• Handful chopped cilantro, for garnish

Directions:

1. Make the enchilada sauce.
2. Preheat the oven to 400 degrees F with racks in the middle and upper third.
3. Heat 2 tbs olive oil in a large skillet.
4. Add in the chopped onion and 1/4 tsp. salt.
5. Cook, stirring often, for 4-5 minutes.
6. Add the garlic and cook for 30 seconds more.
7. Add the artichokes, green chilis, and spinach. Stir frequently for 5 minutes until the pan no longer has excess moisture.
8. Remove from heat and stir in the black beans and sour cream.
9. Season to taste with salt and pepper.
10. If using uncooked tortillas, heat each one in a pan or panini maker for 20-30 seconds.
11. Pour 1/2 cup enchilada sauce into a large 13×9 casserole dish and spread to evenly coat the pan.
12. To assemble each enchilada, spread 1/2 cup spinach artichoke mixture down the middle of the tortilla. Wrap the left side over and then the right, to make a wrap. Place each one seam side down in the pan.  Repeat with remaining tortillas and filling.
13. Drizzle 2-2 1/4 cups of enchilada sauce evenly over the enchiladas, leaving the ends of the enchiladas sauce free.
14. Sprinkle the cheese over the enchiladas.
15. Bake, uncovered, on the middle rack for 20 minutes.
16. If the cheese isn’t gold enough, transfer to the upper rack of the oven and bake 3-5 minutes more.
17. Remove from oven and let the enchiladas cool for 10 minutes (this is an important step to let the flavor gel).
18. Sprinkle chopped cilantro on top and serve.