Spinach Enchiladas


3 Tbsp. cooking liguid (broth, water, etc.)
1/2 cup onion, finely diced
8 oz. fresh mushrooms, sliced
1 (10-oz.) pkg. fresh baby spinach
2 (15-oz.) cans pinto beans or black beans, rinsed and drained
3 tsp. chili powder, divided
1/4 tsp. red pepper flakes
1/2 tsp. cumin
1 cup low-sodium tomato sauce
2 Tbsp. water
1/2 tsp. cumin
1/2 tsp. hot pepper sauce
1/4 tsp. Mrs. Dash Table Blend Seasoning
12 (6-inch) Food for Life Sprouted Corn Tortillas

Preheat oven to 350 degrees.

In a large saucepan heat cooking liquid and add onion and
mushrooms. Saute until onion becomes translucent and mushrooms
have given off their juices. Add spinach, beans, 2 tsp. chili
powder and red pepper flakes. Cook 5 minutes over medium heat,
stirring often. Remove from heat.

Combine tomato sauce, water, remaining 1 tsp. chili powder,
cumin, pepper sauce and Mrs. Dash in a pie pan. Stir well.
Soften tortillas by microwaving before you dip them to keep them
from breaking. Dip tortillas into tomato sauce mixture and stack
on wax paper.

Divide spinach filling into 12 portions. Spoon onto centers of
tortillas. Roll up and place tortillas in a baking dish. (You
want the enchiladas to nestle together.)

Spread remaining tomato mixture over enchiladas. If you need
more sauce, you could put some salsa over the enchiladas. Cover
dish with unbleached parchment paper and bake for 20 minutes.

Remove parchment paper. Bake another 5-10 minutes.

Makes 4 servings.