Black Bean and Spinach Enchiladas

SORRY... no picture. Lauren wanted the recipe so I figured I would just put it on the blog since I had to type it out. My kids love these enchiladas!

8 C. Fresh Spinach
2(5 oz) cans of black beans,drained and rinsed
1-2 C. Salsa
1 Tbsp. Cumin
1 Tbsp. Chili powder
12 flour or corn tortillas
1/2 c. sour cream
1 1/2 tsp. lime juice
1-2 C. grated cheese( preferably Monterey Jack)
2 tomotoes, diced
2 green onions, thinly sliced

Bring 1 Cup of water to bowl and add spinach that has been cut into bite size pieces(or smaller if you have kids that don't like"green things") Cook for 1 minute. Drain. Combine spinach, black beans, salsa, cumin, and chili powder. Spoon 3 Tablespoons mixture down the center of the tortilla. Place the tortilla seam side down, in a baking dish sprayed with vegetable oil. Bake at 350 for 15 minutes

Meanwhile, combine sour cream and lime juice. Remove enchiladas from the oven and spread the sour cream mixture evenly over each. Top with cheese, tomatoes, and green onions; bake for 5 minutes