spinach & three-bean enchiladas

Ingredients For spinach & three-bean enchiladas

• 1 Tbsp

  vegetable oil
• 1/2

  large onion, chopped
• 4 clove

  garlic, chopped
• 1 can

  15 oz. kidney beans, drained and rinsed
• 1 can

  15 oz. black beans, drained and rinsed
• 1 can

  15 oz. pinto beans, drained and rinsed
• 1 can

  8 oz. no-salt-added tomato sauce
• 1 Tbsp

  chili powder
• 1 tsp

  ground cumin
• 1

  6 oz. bag baby spinach
• 1 c

  cilantro, chopped
• 6

  whole wheat fajita-size tortillas
• 1 1/2 c

  shredded reduced-fat mexican-blend cheese