Not sure what you’d call this.
3 corn tortillas layered with vegetarian re-fried beans and chopped fresh spinach. Covered with enchilada sauce.
I spread a thin coat of enchilada sauce on the bottom of and oven dish and cooked for around 20 minutes on 350.
Once out of the oven I topped with sliced olives and cilantro.

Pictured above served with home-made guacamole and home-baked tortilla chips.