This dish is really yummy if I do say so myself. I created this dish as a healthy alternative to the normally heavier version of sauce and meat heavy enchiladas.

• white corn tortillas (no fat)
• package of pre-washed fresh spinach
• 1/2 bunch of cilantro
• can of black beans, rinsed
• packaged shredded mexican blend cheese
• small can of chopped olives
• green enchilada sauce
• olive oil

In a shallow pan, heat the oil. Make sure the tortillas sizzle when you drop them in the oil. You may need to discard the first one.

Dip the corn tortillas, one at a time into the oil, about 2 seconds on each side. If the tortilla "puffs" up a little, that is a good sign, just don't leave them in the oil for long. Drain the tortillas on a plate lined with paper towels. Add more dry paper towels as you add tortillas.

Wash, dry and chop the cilantro and hold aside. Chop the fresh spinach and hold aside.

In a casserole dish, spoon a small amount of the green enchilada sauce on the bottom of the dish. Begin assembling each enchilada by placing a small amount of the spinach, cilantro, cheese, and olives together on to a tortilla. Reserve a little of each filling ingredient to garnish the top.

Roll the tortilla, taking care to make sure the filling stays inside. Place the enchiladas in rows in the sauce-lined casserole dish. Spoon over additional sauce over each enchilada. Sprinkle a small amount of the filling ingredients over the top of the enchiladas.

Cover with foil and bake for about 20 minutes, or until slightly bubbly. Remove the foil and bake uncovered for 5 minutes. Remove the pan from the oven and let stand for about 5 minutes.

Serve with a dollop of sour cream or guacamole. Great by itself, or with a side of Spanish rice. It is so delicioso!