Bean Enchiladas

Ingredients:
4 cubed small potatoes (or 2 medium)
1 can Refried Beans (or any other beans)*
1 C chopped spinach
2 chopped Roma Tomatoes
1/2 diced bell pepper (optional)
1 chopped spring onion
1 can sliced olives
1/2-1 C chedder cheese (optional)
5 wholemeal tortillas
1/4 C chopped cilantro (optional)
1 Head of Lettuce

Sauce:
1 can chopped tomatoes, drained (or 1 6 oz can of tomato sauce an omit the puree)
1 T tomato puree
1/2 tsp chopped garlic
1/2 tsp cumin
2 tsp chili powder
1/2 tsp oregano
1/2 tsp basil
1/4 tsp parsley
1/8 tsp black pepper
pinch of salt

Instructions:
1) Boil potatoes until easily pierced with fork, cube and set aside
2) Prepare sauce by combining all ingredients in blender and process until smooth, transfer to a medium saucepan and simmer for 10-15 minutes
3) While sauce is simmering, combine beans and chopped spinach.  Set aside with all ingredients.
4) Pour 1/3 of sauce in a 9 inch square pan, fold tortillas in half and set in pan side by side.  Fill tortillas evenly with all the ingredients, adding the cheese and a few spoonfuls of the sauce (you should use up another 1/3 of the the sauce)
5) Roll tortillas closed and pour remaining 1/3 of sauce on top.  Sprinkle cheese on top if desired.
6) Place in oven and bake at 350 F (175 C) for 15-20 min or until cheese is bubbling on top and enchiladas are heated through.
7) Serve on a bed of lettuce and garnish with cilantro and sour cream (optional)

If using other beans, pour 1 can of bean in blender with a small portion of the juice.  Mix with spinach until smooth--add water if needed to obtain right consistency