Healthy Weeknight Beef and Black Bean Enchiladas

Preheat your oven to 375°F (190°C) and lightly mist a 9x13-inch baking dish with cooking spray.

Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add 1 chopped yellow onion and cook until softened, about 3 to 4 minutes. Add 3 cloves of minced garlic and stir for 30 seconds until fragrant.

Add 1 pound of 93% lean ground beef to the skillet. Break the meat apart with a spoon and cook until browned, about 5 to 6 minutes. Drain any excess fat if needed.

Season the beef with 1 1/2 teaspoons of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Stir in 1 can of rinsed black beans and 2 cups of chopped baby spinach, cooking for 1 to 2 minutes until the greens are wilted.

Pour 1/2 cup of the red enchilada sauce across the bottom of the prepared baking dish to coat evenly.

Wrap 8 corn tortillas in a damp paper towel and microwave on high for 30 to 45 seconds until warm and pliable to prevent tearing.

Fill each tortilla with approximately 1/2 cup of the beef and bean mixture. Roll tightly and arrange seam-side down in the baking dish.

Pour the remaining 1 1/4 cups of enchilada sauce evenly over the tops of the rolled tortillas, making sure they are well covered. Top with 1 cup of shredded reduced-fat Monterey Jack cheese.

Bake uncovered at 375°F for 18 to 20 minutes, until the sauce is bubbling around the edges and the cheese is fully melted and lightly golden.

Let rest for 5 minutes, garnish with 2 tablespoons of freshly chopped cilantro, and serve 2 enchiladas per person.