Vegetable Enchilada Casserole

This is from Faith's blog.  This is probably the dish that deviates furthest from our eating plan that we've made in the past week.  Maybe not, maybe those egg sandwiches.  Anyway, it is super healthy bc it has tonns of spinach/ leafy greens- which is great, but it also has cheese and refried beans.  Definitely the most cheese we've used so far on our diet.  Mmmm, cheese.  Anyway, maybe bc we were thinking it was so "unhealthy" it tasted awesome (I think I would have hated all the greens before starting the diet).  We used most collared greens and some spinach, which I think made it taste all the more healthy- who knows.

source:  http://www.myrecipes.com/recipe/vegetable-enchiladas-50400000110381/

• 1 tablespoon vegetable oil $
• 1/2 onion, chopped $
• 3 qts. baby spinach $
• 1 cup frozen corn $
• About 1 can (19 oz.) enchilada sauce
• 9 all-corn tortillas, quartered
• 1 cup refried beans
• About 1 cup cooked rinsed black beans
• 1 cup plus 2 tbsp. shredded Monterey jack cheese
• 6 tablespoons chopped green onions

Preparation

• 1. Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add spinach and cook, stirring as needed, until almost completely wilted. Add corn and cook until hot. Set aside.
• 2. Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.
• 3. Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.
• *Or use a 9- by 13-in. baking dish, spreading one-third of sauce over bottom; top with one-third of tortillas, the beans, one-third of cheese, one-third of tortillas, the vegetable mixture, remaining tortillas, remaining sauce, and remaining cheese.
• Note: Nutritional analysis is per 1 1/2-cup serving.