Chicken and Black Bean Enchiladas

I was talking to a co-worker the other day and I made a crack about how somedays we just do not want to adult but somehow find ourselves working through the day and doing just that. Where in us, does this urge to push forward come from? I feel like I juggle a lot of things, I mean we all do, we all have a million and one things going on in our lives and we all struggle but how or why haven't I broke down about it? I live with anxiety and usually when things start piling up figuratively with school or work or literally with the dishes in the sink, panic attacks ensue and I am lost for God knows how long. So I guess what I am getting at is a 'pat on the back' if you will, I've started my masters courses on top of work and I'm cool as a cucumber, maybe I can attribute it to my amazing support system that follows me wherever I go.

Ingredients (made 14 enchiladas):

• 2 cans black beans, drained
• 1 can corn, drained
• 2.5 lbs shredded and cooked chicken (I slow cooked mine the night before)
• 2 cups raw spinach
• whole wheat tortillas
• 1 tbsp cumin
• 2 cans enchilada sauce
• 3 cups shredded cheese
• avocado for topping
• sour cream for topping

I've found this song stuck in my head a lot lately, and I know it's obnoxious... but is it? It is... but is it? Yes. No. I can't make up my mind.

Directions:

• Preheat oven to 375 degrees.
• In a large bowl mix together black beans, corn, chicken, spinach and cumin.
• In a greased baking pan (I used 2 and a half lol) place 1/4 cup of the mixture onto a single tortilla and gently roll it up. Repeat until pan is full.
• Next, evenly pour your enchilada sauce onto the enchiladas, then sprinkle the cheese over the top.
• Bake for 25 minutes.
• Serve!

Happy Eatings Everyone!