Spinach and Black Bean Enchiladas

Spinach and black bean enchiladas...major hit! Packed with spinach and black beans make this a good, nutritous meal. Hearty, healthy and homey all at the same time. Enjoy!

Ingredients:
10-12 small flour or corn tortillas
10 oz. package of chopped frozen spinach (thaw and pat dry)
15 oz. can black beans, drained
14.5 oz. can Rotel (or any can of diced tomatoes and green chiles)
19 oz. can of Green enchilada sauce
3 cups of shredded monterey jack cheese
1 cup of Ricotta cheese
1 cup sour cream
1 tablespoon butter
2 cloves garlic, minced



Directions:
Preheat oven to 375 degrees and get out 9x13 inch baking pan.
Melt butter in a saucepan over medium heat. Add the garlic, cook for a few minutes until fragrant, not brown. Stir in spinach and cook for about 5 more minutes. Remove from heat and mix in the ricotta cheese, sour cream and 1 cup of the monterey jack cheese.
In a skillet over medium heat, warm the tortillas one at a time until flexible (about 15 seconds).
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in the 9x13 inch baking dish. Poor enchilada sauce over the top and sprinkle the remaining cup of Monterey Jack cheese.
Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.