Healthy Black Bean Spinach Enchiladas

This recipe that I found on Six Sister's Stuff is especially great when your garden is out of control with spinach. Everyone loves these but I don't think they make great leftovers so gobble them up fresh.

15 oz. can black beans, rinsed and drained
15 oz. can of corn
6 oz. fresh baby spinach
6 green onions, thinly sliced
1 cup of fat free cottage cheese
1/3 cup cilantro, chopped - optional
2 teaspoon cumin
2 cups shredded 3 cheese blend (or your favorite cheese)
1 can of enchilada sauce
8 whole wheat or flour tortillas

In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese,  2 tsp. cumin, and cilantro. Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the enchilada sauce to coat the bottom.Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).