• 6 Flour Tortillas
  
• 1 can refried beans
  
• 1 small can chopped green chilis
  
• 1 pkg. enchilada sauce mix
  
• 1 8 oz. can tomato sauce
  
• 1 16 oz. can corn
  
• 1 lb. fresh spinach - no stems
  
• 1 cup dairy free shredded cheese of choice (optional)
  

Begin by preparing the sauce according to instructions on package.
While sauce is heating on stove, begin heating refried beans in another
pan. As beans get hot, and as sauce is thoroughly mixed, add about
1/4 cup of sauce to the beans. You don't want the beans to be soupy,
but this will make it more manageable. Steam the spinach until wilted.
Add cup of corn and the chilis to the bean mixture.

When spinach is finished, begin making the enchiladas.
Spread approx. 3T sauce on each flat tortilla, then layer bean mix,
spinach and a small amount of cheese (optional) in the center of
the tortilla. Roll up and place in a baking dish.
Line up enchiladas in baking dish, then cover with remaining sauce
and any leftover (or additional) cheese.

Bake covered with foil for 20 min. at 375 degrees.
Bake an additional 10 min. uncovered.

Serves: 2-4

Preparation time: 20 min.