Black Bean and Spinach Enchiladas

Ingredients:
15 oz can of black beans, rinsed and drained
1 1/2 cup corns- I used frozen. I would thaw them if you are going to bake this right away. I made the enchiladas about 8 hours before so I used frozen
6 oz baby spinach
6 green onions thinly sliced
1/3 cup chopped cilantro
2 tsp cumin
3 cups shredded cheese- I used a Mexican blend
8 large flour tortillas
2 cans on enchilada sauce

Directions:
Heat oven to 375
Lightly spray 9x 13 baking dish then pour small amouth of enchilada sauce on bottom
Saute spinach in olive oil over medium heat for 1-2 minutes until slightly wilted
In large bowl mix spinach, beans, 2 cups of cheese, corn, green onions, cilantro and cumin
Fill each tortilla with mixture then tuck ends in and wrap. Place in pan with seam side down
Cover enchiladas with remaining cheese and enchilada sauce- I used alot of sauce because I like mine saucy
Bake 20 minutes or until cheese is melted and sauce is bubbling

I did not know how to chop cilantro so I found this video helpful