Mexican cooks fry their tortillas in oil to make them pliable and so they don’t easily absorb the sauce. This spray and bake technique is a reduced fat way of getting a similar result. Green enchilada sauce marries well with the filling and but is generally more picante than the milder red sauce.
1 bunch fresh spinach
2 tablespoons oil, olive, canola or peanut
1 medium onion, diced in 1/4-inch pieces
1 or 2 cloves garlic, minced
1 jalapeno chile, seeds removed, minced
¼ cup chopped cilantro leaves
1/2 teaspoon dried or 2 tablespoons fresh minced oregano
1 ½ cups (one 15-ounce can, drained) black beans
1 tablespoon balsamic or red wine vinegar
12 corn tortillas
Cooking spray, purchased or from your oil “misto”
8 ounces grated Monterey jack cheese
2 cups enchilada sauce, green or red, purchased or homemade
Wash the spinach well, then chop coarsely into 1-inch strips. Heat the oil in a skillet over medium heat. Stir and cook the onion, garlic and chile, for 5 to 10 minutes, until the onion is translucent. Stir in the spinach, adding a portion at a time, letting it wilt between additions, until all of the spinach has wilted. Add the cilantro and the oregano; cook and stir a few more minutes. Stir in the black beans. Season with balsamic vinegar and plenty of salt.
Pre-heat oven to 350° F.. Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with oil. Bake about 5 minutes, until pliable.
Spread a small amount of oil in a 9 x 13-inch baking dish. Sprinkle a heaping tablespoon of the spinach and bean mixture in a row in the bottom half of a tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.
Pour the enchilada sauce over the rolled tortillas, making sure to cover the ends. Sprinkle with more cheese, if you wish. Cover and bake until heated through, 20 to 25 minutes.
Makes 2 to 6 servings, depending on who is eating and what else you are serving with the enchiladas.