Ingredients
1-1/2 c. enchilada sauce
8 corn tortillas
1-1/4 c. sharp cheddar cheese, shredded
1-1/4 c. Monterey Jack cheese, shredded
8 oz. Oaxaca cheese, torn
1 c. black beans, cooked, drained, & rinsed
5 oz. spinach, steamed & chopped
1 jalapeño pepper, thinly sliced
1/2 c. fresh cilantro, chopped
1/2 avocado, diced
1/2 lime, for squeezing
Directions
Preheat oven to 350°F.
Spread 1/2 c. of enchilada sauce on the bottom of a 9x13 baking dish.
If you're tortillas are too stiff to roll, wrap in a damp towel and warm in the microwave for a few seconds.
In a small bowl, mix together 3/4 c. of cheddar cheese and 3/4 c. of Monterey Jack cheese.
Fill a tortilla with some of the cheese mix and add some Oaxaca cheese, black beans, and spinach. Roll the tortilla and place in the baking dish, seam down. Repeat until all the tortillas are filled.
Pour the remaining cup of sauce on top of the enchiladas, leaving the ends of the tortillas bare, if desired. Top with remaining cheddar and Monterey Jack cheese.
Bake uncovered for 20 minutes or until cheese is melted. Remove from the oven and let cool slightly before topping with jalapeño slices, cilantro, & avocado. Squeeze lime juice over the top and serve.
Check the original recipe for information on steaming your spinach.