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