Vegetarian Enchiladas Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 ears fresh corn, shucked and kernels scraped from cob
• 1 teaspoon ground oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 2 1/2 cups chopped baby spinach
• 3 tablespoons chopped flat-leaf parsley
• 1 (14 ounce) can pinto beans, rinsed and drained
• 1 (8 ounce) package shredded Mexican-style cheese blend, divided
• 1 (10 ounce) can enchilada sauce, divided
• 8 (10 inch) flour tortillas