1 onion finely chopped
½ lb. mushrooms, finely chopped
1 red or green pepper, finely chopped
1 tblsp. vegetable oil
1 lb. spinach (optional)
1 cup corn
1 cup already cooked rice
2 garlic cloves, minced
1 cup canned black beans, drained
1 tsp. lemon or lime juice
2 scallions, finely chopped
½ cup chopped black olives
¾ cup pepper jack cheese, course grate
salt to taste
1 15 ounce can enchilada sauce
8 8inch flour tortillas
oven 350f
Heat oil in heavy skillet and cook onion, mushrooms and pepper until soft. Add spinach and remaining ingredients except enchilada sauce and cheese. Cook for 5 to 10 minutes until heated through.
Spray 9 by 13 inch baking dish with oil and spoon about ¼ cup of enchilada sauce on bottom.
Spread a tablespoon of enchilada sauce on the tortilla then spoon on one eighth of the filling. Wrap in enchilada fashion and put in the baking dish.
When all tortillas are filled pour remaining sauce that has been mixed with the cheese on the top of the enchiladas.
Bake uncovered for 30 minutes.
Serves 4.
Top with sour cream and/or salsa.