Preheat your oven to 400 degrees and spray a 9x13 baking dish with cooking spray.
Heat the olive oil in a large pan and sauté the onion until it starts to turn translucent (about 3 minutes.) Add the garlic and continue to stir for 30 seconds.
Add the beans, tomatoes, chilies, and seasoning. Stir well and simmer for about 5 minutes. Salt and pepper to taste.
Add the spinach in handfuls allowing it to wilt. Don’t worry it will quickly shrink down in size. Once it just barely wilts remove the pan from the heat.
Prepare the enchiladas by adding about 3/4 cup of the mixture to each tortilla. Add a sprinkle of cheese over the beans mixture. Fold the tortilla over and place it in the pan seam down. Repeat until the pan is full.
Cover the enchiladas with the enchilada sauce and sprinkle with the remaining cheese.
Cook for 20-25 minutes or until the cheese melts.
Garnish with cilantro, tomato, and plain greek yogurt! Enjoy!