Start by sautéing the onions and garlic until the onions become translucent and fragrant. Throw your jalapeño in the mix and let soften. Add your adobo chili, and cook until everything is combined.
Then, add your beans and spinach, along with about 1/4 cup of enchilada sauce.
Put your tortillas in the microwave for about 10 seconds so they soften and don’t break.
Fill your casserole dish with some more enchilada sauce and use your shredded cheese and black bean and spinach mix to stuff the enchiladas.
When you run out of room in your dish, eat the rest of the filling with tortilla chips. Trust.
Pour the rest of the enchilada sauce over the top along with the rest of your shredded cheese.
Bake in the oven, covered at 350 degrees for about 35 mins, and broil for a few minutes at the end to get the cheese nice and bubbly.