Spinach Artichoke Enchiladas | Eat to Thrive

Ingredients

• 2 1/2 – 3 cups of enchilada sauce
• 2 tbs olive oil
• 1 cup chopped red onion (1 small red onion)
• ¼ tsp salt
• 4 cloves garlic, minced
• 1 lg cup drained artichokes, chopped
• 1 (4-ounce) can green chilis, drained
• 12 oz baby spinach, chopped
• 1 (15-ounce) can black beans, drained and rinsed
• ¼ cup sour cream
• Freshly ground black pepper, to taste
• 6 8-inch whole wheat tortillas
• 1 cup shredded Monterey Jack cheese
• Handful chopped cilantro, for garnish