Black Bean Enchiladas

GREAT GREAT GREAT recipe. It was so good. I want to make it now.

8 cups fresh spinach leaves, stemmed (1lb.)
15-ounce can black beans, drained and rinsed well
1/2 cup fresh salsa
1/4 tsp. cumin
1/4 tsp. chili powder
6 6-inch corn tortillas or non-fat flour tortillas
1/2 cup non-fat or low-fat sour cream
1 1/2 - 2 tsp. lime juice
4 ounces low-fat Monterey Jack or Cheddar Cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onion (green and white parts), thinly sliced

1.)In large pot, bring water to boil. Add spinach to boiling water and cook 1 minute. Remove with slotted spoon and drain well in colander. Press out as much liquid as possible.
2.)preheat oven to 350 degrees F.
3.)In a medium bowl, combine spinach, black beans, salsa, cumin, and chili powder. Spoon 1/4 of this mixture down the middle of one tortilla. Roll the tortilla around the filing.. Place tortilla seam side down in a shallow nonstick baking pan or casserole dish sprayed with cooking spray. Repeat process with remaing tortillas.
4.)Bake enchiladas, uncovered, for 15 minutes.
5.)Meanwhile, combine sour cream and lime juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes, and green onions and bake for 5 minutes.

Plan ahead: Freeze to use later. After rolling enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase cooking time to 35-0 before removing from oven and adding top portion.

Makes 6 servings. Calories 201, Protein 17g, Carbs: 34g., Fat: 1 g., Sat. Fat.: 0g., Polyunsaturated Fat: 1 g., Monosaturated Fat: 0g., Cholesterol: 3mg., Sodium: 374 g