Vegetarian Enchiladas Verdes (Freezer Friendly)

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 small head of cauliflower, chopped (about 2 cups)
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 cups baby spinach, packed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (13 ounces) green enchilada sauce (about 1 1/2 cups)
• 3/4 cup shredded cheese (Cheddar or Monterey Jack Cheese)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 8 flour tortillas (about 8” in diameter)
• Topping: cilantro, sour cream, green onion