black bean and spinach enchiladas

Spinach & Black Bean Enchiladas
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)

Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.

For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling.  Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.

*My special, "secret" enchilada sauce recipe:  Start with Ortega brand taco sauce.  Yes, I'm blushing.  Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco.  Mix well.

I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A:  I didn't measure in the first place and B:  I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway.  It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!!  Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until  now) attempt at homemade enchiladas had been a huge flop!  I mean, they tasted like enchiladas, so, you know.  Yay!