|Scallions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||3 Tablespoon|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Canned pitted black olives/1 can, 15 ounce pinto beans, drained||6 Ounce, drained and coarsely chopped (1 Can)|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Enchilada sauce||3 Cup (48 tbs)|
|6 inch corn tortillas||16|
|Shredded jack cheese||2 Cup (32 tbs)|
In a skillet, saute scallions and garlic in oil. Add mushrooms and olives or beans and cook over medium heat for 2 to 3 minutes.
Squeeze out liquid from spinach with your hands. Add spinach and salt to skillet. Saute briefly.
Pour enchilada sauce into a wide bowl. Place two 8- or 9-inch pie plates next to bowl. Dip 8 tortillas in the sauce, coating both sides. Lay 4 tortillas on the bottom of each pie plate, overlapping as necessary.
Divide the sauteed mixture between the pans, covering tortillas. Sprinkle 1/2 cup of cheese over filling in each pan. Dip remaining 8 tortillas and overlap them on top of cheese. Spread any remaining sauce over tortillas; top with remaining cheese.
Bake pies at 350° F. for 35 to 40 minutes.