Spinach Enchiladas

Ingredients:
1 onion -- chopped
4 cloves garlic -- minced
2 Tablespoons Olive oil
1/4 cup preferred chiles
1/2 package large bag of frozen spinach
1/4 cup mushrooms
1/2 cup canned black beans -- drained
8 tortillas
1 cup salsa
2 Tablespoons Taco seasoning
1 cup low-fat Mexican-style shredded cheese

Directions:

In a skillet over medium heat, saute onion and garlic in oil until golden. Stir in chiles/peppers, mushrooms, and black beans, cook for 3 minutes. Transfered thawed, drained spinach to the skillet, cook until heated completely through, and ingredients are well mixed.    

 Meanwhile, soften tortillas by heating them in the microwave for 1 minute in the package. Then, place 1/4 cup filling in the center of each tortilla, until all 8 tortillas are filled an equal amount. Roll up and place seam side down in an oven proof dish that you have sprayed with Olive Oil cooking spray. Smother with salsa, and cheese. Bake at 350ºF until heated and bubbly.

The Spinach Enchiladas serve 8, and has only 3 points (the points for the sour cream is separate). I served my enchiladas with a side of roasted vegetables, and hummus.

Points for January 24, 2011:

Breakfast= 6

Snack= 3

Lunch= 3

Snack= 2

Dinner= 10

Quaker granola bar= 3

Total= 27 points