We love enchiladas in Texas and they come in every form.  This version is packed with all sorts of veggies and black beans and the lovely sauce is adapted from The Little Spice Jar  and binds all the ingredients together.  I used artichokes, spinach, corn and black beans for this vegetarian entree and it was wonderful served with spanish rice and some guacamole with a salad on the side.

Click here for the recipe.