Black Bean and Veggie Enchiladas

I found this recipe on a fellow blogger's site, and decided it sounded pretty good. I liked this recipe, but didn't love it. Also, the recipe calls for 28oz of enchilada sauce which is way too much. I would cut that amount in half, as my enchiladas were literally swimming in the sauce; I had to drain some of it off before we could eat the enchiladas.


Bean and Veggie Enchiladas
courtesy of Swanky Dietitian

Ingredients:

• 12-14 6" Corn Tortillas
• 1 can Black Beans, drained and rinsed
• 3/4 cup frozen Roasted Corn, defrosted
• 1 cup frozen Spinach, defrosted and drained
• 1 Onion, diced
• 1 Anaheim Pepper, diced
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Garlic Salt
• 1 large can of your favorite Green Enchilada Sauce (28oz)
• 2 cups of Grated Cheese

Directions:
1) Saute the onions and pepper in olive oil.2) In a bowl, mix the spices, beans, corn, spinach, onions and pepper.3) Put about 2/3 cup of the mixture in the center of a tortilla and roll up, then place in the baking dish.
4) After rolling all of the tortillas, cover with the enchilada sauce, and bake at 350 degrees for 10 minutes.5) Cover the enchiladas with cheese and bake for an additional 10 minutes.