In small bowl combine the black beans, green chiles, chopped spinach, and tomatoes
Pour about 1/2 cup of enchilada sauce into the 9x13 tray
Preheat oven to 375 degrees fahrenheit
Lightly coat both sides of 6-inch tortilla then transfer to plate and put about 3/4 tbsp of the bean mixture and top with shredded cheese
Roll and place seam of tortilla down into baking dish with enchilada sauce
Repeat till you have used all tortillas and place them as closely together as possible in the pan and pour leftover enchilada sauce evenly over tortillas and top with remaining cheese
Bake for 18 minutes with tin foil on top of pan (to keep from burning)
Remove from oven to remove tin foil off the pan, then place back in oven with broil (high heat) for 2 minutes to ensure crispiness of enchiladas
Remove from oven once cheese is melty and bubbly
Let cool for a few minutes and garnish to your preference