Low-Fat Spinach Enchiladas (one-dish meal)

This recipe is easy to make both low-fat and full-fat, depending on your diet. You can find the original here, but here's my version. I know this isn't an authentic Mexican dish, but it's delicious and very easy, with most of the flavour focused on the spinach rather than the cheese or the beans. I'm a disaster in the kitchen, yet these are so good they taste like something from a restaurant.

Servings: This makes 6-7 small enchiladas. Even though they're small, they're very filling. I eat two and put the rest away for later. If you use large tortillas, this will probably make 4 enchiladas.

Ingredients:
1 package of frozen spinach (or fresh would work too)
6 small flour tortillas
A handful of button mushrooms, chopped
1/2 can of black beans
1 tablespoon of chili powder (or according to taste)
1 can of diced tomatoes (or fresh)
1/2 onion, chopped (I use red)
A couple of spoonfuls of cumin (or according to taste)
Shredded cheese (I like Kraft Tex Mex mix)
Enough olive oil to cover the bottom of your skillet

Directions:

1. In your skillet, cook the onions, mushrooms, black beans, frozen spinach, and chili powder until the spinach thaws. This takes about 5 minutes.

2. Put a few spoonfuls of the spinach mixture into the centre of a tortilla. Add a few sprinkles of cumin, a spoonful of diced tomatoes, and a pinch of cheese. Fold the top and bottom down, then fold the left and right sides so they close over the top and bottom flaps. This will give you a closed enchilada. You can fill the tortilla and roll it like you would a wrap, but i think the filling would come out. (I know this seems like a no-brainer, but you'd be surprised how many people have never eaten a burrito or an enchilada before.)

3. Place each filled tortilla in a baking dish. My dish is 8x8, and I managed to fit all six in there. They should be tightly pressed together.

4. Cover the filled tortillas with the remaining tomatoes and a few more spoonfuls of cumin.

5. Bake at 350F/160C for 20 minutes.

6. Cover with cheese and put back in for 10 minutes.

Voila!

Garnish:
Chopped coriander
Sour cream
Gucamole
Freshly squeezed lime juice

Variations:
Corn torillas, different kinds of beans, more veg, different cheeses, salsa instead of diced tomatoes, garlic, different spices... There are tons of different things you can do with this.

[Crossposted to pollanesque, although I have a feeling many of us are members of both comms.]