Bean & Cheese Burrito Enchiladas

Preheat oven to 350 degrees. Add 1/2 a diced small white onion in avocado oil over medium heat. Cook for about 5 minutes, then add 1/2 cup fresh corn off the cob and 1 diced tomato. Sauté for another 5 minutes, then add one 6 oz bag of baby spinach and stir until it's wilted. Add one can of fat free refried black beans, juice from 1/2 lime and 1 tbsp taco seasoning and combine all ingredients well. Pour your enchilada sauce on the bottom of the pan. Begin to stuff your tortillas with the filling (using 8 tortillas). Sprinkle with some shredded cheese, roll up the tortilla and place folded side down on the baking dish. Continue to do so for the rest of your tortillas. Generously pour your sauce over top so that the tortillas are coated. Top with more shredded cheese and green onion and bake for 15-20 minutes until the cheese is melted. Serve with fresh jalapeño, Greek yogurt and guacamole!