Easy Enchiladas

This post is for my friends who say they can't cook. 

Mexican food is a staple in our house because one, I love it, and two, it's typically very inexpensive to make. Next to burritos, my favorite dish is enchiladas. They could not be simpler to make. Put a little bit of filling inside a tortilla, roll it up, repeat, put them in a baking dish, top with cheese and salsa, and bake until gooey. Everything topped with cheese is delicious right? The most basic vegetarian filling I do is black beans and spinach, but just about anything can go in the enchiladas, such as tofu, rice, veggies, shredded chicken or pork, ground beef, etc. They aren't the prettiest thing, but they taste so good.

Easy Enchiladas
Serves 4

1 can black beans, drained and rinsed
3 cups baby spinach 
1 1/2 cups shredded cheese
8 small corn tortillas
2 cups salsa (not pico de gallo or chunky)

Preheat the oven to 400. Pour half the salsa into a baking dish. Place a corn tortilla in your hand and fill with two tablespoons of black beans, a handful of baby spinach and a teaspoon of cheese. Fold the tortilla edges over the filling and place it seam side down into the salsa. Repeat until all of the tortillas are used. Top with the remaining salsa and cheese and any leftover black beans. Bake for 15 minutes. Serve while hot.

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