Veggie Enchiladas

*This is an older recipe that I am reposting.  I was messing around with some settings a while back, and I accidentally deleted the enchilada recipes.  They're definitely worth making, so I thought I would put them back up.  I don't have an itemized list of ingredients, but I might put one up when I get a chance.  

Grate cheese.  Then grate a little more.  We used Chihuahua, and it really helps to stick it in the freezer for about 10 minutes before you grate it.  It grates better and you're less likely to have chunks like the bowl on the left.  But I guess it all melts in the end, so it's not a big deal either way. 

Rinse your cilantro and spinach.  Or don't rinse the cilantro it if you don't like it and don't want to add it.  That would be a huge waste of time, no? 

Chop the onion and jalepeno.  I bet my mom's hands were burning for days after this photo was taken.  

Saute the onion & jalepeno in a hot pan with some oil for a couple minutes until the onions are translucent, and then add the spinach until it cooks down a little.  You could also use frozen spinach, too.

While the spinach is cooking you combine the corn and beans in a bowl.  We decided to make half with pinto beans and half with black beans, so half a can of corn and a full can of beans went into each bowl.

Add about a tablespoon of cumin (or less if you aren't that into it) and a few tablespoons of chopped cilantro.  

Check your spinach.  When it's cooked down like this it should be good. 

The most important thing with the spinach is squeezing out the excess moisture, so make sure you do that before you add it to the bean/corn mixture.

Add in as much cheese as your little heart desires.  Just make sure you leave enough cheese to melt over the top of the enchiladas. 

Stir it all together and add more cheese or spices if necessary.  

Getting hungry yet?

Spray each tortilla with a little oil, and stick them in a 350 oven for about 3 minutes, or until they soften.  If they end up a little too oily, just blot some of it off with paper towels.  Problem solved. 

Place some of the filling in each tortilla and roll tightly.  

Lay the enchiladas side by side in a pan with a little enchilada sauce covering the bottom. 

Cover the top with enchilada sauce.  For our two pans of enchiladas we ended up using about 24 ounces of sauce. 

Sprinkle cheese over the top.  We ended up running out of Chihuahua and mixed in a little pepperjack. 

Bake at 350 until bubbly - probably 25-30 minutes. 

Here's the final product.  They were awesome.