Adzuki Bean Enchiladas

This is spicy!  It is also totally vegan.  I use Las Palmas Red Chili Sauce instead of enchilada sauce-if you don't like as much heat as we do, try the enchilada sauce.

Ingredients:
15 oz can Adzuki (Aduki) Beans
10 oz pkg frozen chopped spinach
12 oz shredded vegan cheese
1/2 medium onion, chopped
2 cloves crushed garlic
1 tbsp canola oil
28 oz can Las Palmas Red Chili Sauce
18 corn tortillas


Directions:
Thaw and drain spinach. *Easy tip:  Leave the spinach in the package and squeeze moisture out of the package.  In fry pan, sauté onions and and garlic in oil for about 1 minute, then add spinach, 1/2 cup of the Red Chili Sauce, and 1/2 cup vegan cheese.  Drain beans then stir into ingredients in pan.  Remove from stove.  Heat tortillas in microwave for about 2 minutes-until they are soft and pliable. In a medium casserole dish, spoon about 2 tbsp. of the bean mixture onto a tortilla then roll up.  Lay the tortillas side by side until the bottom of the casserole dish is covered.  Pour 1 cup of the red chili sauce over the 1st layer of tortillas and top with vegan cheese. Roll second layer of tortillas, top with vegan cheese, then pour 2 cups of the chili sauce over.  Cover and bake at 350 for approximately 40 minutes.  There will be chili sauce left over.

There is enough spice and sodium in this recipe that I don't add additional salt.  Black beans are also perfect with this recipe.