Preheat oven to 375 degrees.
Wash and remove spinach stems. In medium saucepan, fill with 1 inch water and boil. Add spinach and cover for 3 mins. Then drain.
On stove over medium heat, roast corn and vegetables. Add black beans. Add 1/2 can Stokes Green Chile Sauce Vegetarian. Add steamed and drained spinach.
Removed from heat and combine mixture with 1 cup queso fresco and 1 cup shredded Mexican cheese blend.
Fill warmed tortillas with vegetable cheese mixture, roll and place in 9x13" baking dish.
Pour the remaining Stokes Green Chile Sauce Vegetarian over rolled enchiladas and top with remaining cheese.
Bake 15-20 mins until golden.