Black Bean and Spinach Vegan Enchiladas

Absolutely NO cholesterol in this vegan recipe however, adding 2 cups of cooked and diced chicken breast is a tasty option.

Ingredients:
1 pkg. frozen chopped frozen spinach, drained
1/2 diced med. onion
2 cloves minced garlic
1 cup diced fresh tomatoes
*1 chopped poblano chili, optional
 2 fifteen oz. cans black beans, drained
1 pkg. cheese alternative e.g. rice, almond, or soy cheese
28 oz. can  Las Palmas Red Colorado Chili Sauce 
18-24 corn tortillas
Canola oil for frying tortillas


Instructions:
Saute' onion, poblano chili, and garlic in frying pan in 1 tbsp. canola oil until onion is translucent.  Drain spinach,  then add spinach, tomatoes, and black beans.  Add 1/2 cup of red chili sauce and 1/4 cup of cheese alternative.  Stir together in frying pan then set aside.  Soft fry tortillas and blot oil with paper towels.  Tortillas can also be heated in microwave until they are pliable if you want to reduce fat.  In a 9" by 12" casserole dish, assemble first layer enchiladas by adding a dollop (approximately a heaping tbsp) of black bean/spinach mixture and rolling up in tortillas.  After first layer of enchiladas is assembled, pour chili sauce over and top with 1/2 remaining cheese alternative.  Assemble second layer of tortillas, top with cheese alternative, and pour remaining red chili sauce over the top.  Cover  with foil and bake at 350 for approximately 45 minutes.