Black Bean and Veggie Stacked Enchiladas

Ingredients:
1 cup Black Beans, cooked/rinsed
6-8 Corn tortillas
1 cup raw Spinach leaves
1 cup Mushrooms, rinsed & sliced
1/4 purple onion, sliced
1 Red Bell Pepper, sliced
¾ Cup Shredded Cheddar Cheese
½ – ¾ cup Nonfat Plain Greek Yogurt
½ Cup Salsa
Optional Seasonings: Cumin, Ground Red Pepper, Cinnamon (to taste)

Directions:
Preheat the oven to 400*.  Using cooking spray or a small amount of oil, lightly grease an 8×8 casserole dish. In a small bowl, combine Greek Yogurt (GY) and ¼ C Salsa (or 505 Green Chile Sauce).

Cover the bottom of the dish with ¼ C Salsa, top with 2-2 ½ corn tortillas. Spread the GY mix on top of the tortillas; top with spinach, peppers, onions, mushrooms, ¼ C black beans & ¼ C shredded cheese. Repeat these layers (tortillas + GY sauce, vegetables, beans, cheese) x 3. Top with any remaining cheese & seasonings (to taste).

Cover with foil and bake for 18-20 minutes, until cheese is melted and veggies are softened. Let cool for 2 minutes. Serves 4-5.