Spinach Artichoke Skillet Enchiladas

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 3 cloves garlic, minced
• 1 10-ounce bag Ocean Mist Farms Fresh Spinach
• 2 cooked Ocean Mist Farms Artichoke hearts and stems, chopped
• 1 4-ounce can green chilis, drained
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can red enchilada sauce
• 6 corn tortillas, sliced or torn into thick strips
• 1 cup shredded Monterey Jack cheese, divided
• Handful chopped cilantro, sliced avocado, limes and sour cream for garnish
• Preheat oven to 375F. Heat oil in a 12-inch oven-safe skillet over medium heat. Once hot, add onion; cook 7-8 minutes, stirring occasionally, until soft.
• Add chili powder, cumin, salt, pepper and minced garlic; cook until fragrant, about 30 seconds.
• Add fresh spinach, and cook, stirring constantly, until wilted. Add artichokes, green chilis and black beans. Mix to combine.
• Sprinkle remaining shredded cheese, and transfer enchiladas to the oven. Bake for 8-10 minutes, or until the cheese has fully melted and the skillet is bubbly around the edges.
• Remove from oven and top with your favorite garnishes.
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