Spinach and Black Bean Enchiladas

The hardest thing about this recipe is thawing and straining the frozen spinach, so really it's quite easy. Does anyone know if someone's invented a spinach presser to get all the water out of thawed spinach? If not, someone should get on that because I hate doing it.

Ingredients
-8 tortillas
-1 10oz package frozen spinach (I've used a bag of fresh spinach before too)
-1 can black beans
-1 can enchilada sauce
-3/4 C water
-1 C sour cream
-1 packet taco seasoning
-1/2 onion, diced
-2 tsp minced garlic
-1 1/2 C shredded cheese
-bunch of green onions, chopped

Steps
1. Saute onion for 5 minutes. Add garlic, beans, drained spinach, taco seasoning, and water. Cook for about 5-8 more minutes, or until the mixture is thickened.

2. Remove from heat and stir in 3/4 C sour cream.
3. Put about a teaspoon or two of enchilada sauce down the center of a tortilla. Add 2-3 spoonfuls of bean mixture and top with shredded cheese.

4. Roll enchilada up and place seam side down in a greased dish. Repeat until you make the rest.

 
5. Cover enchilada with remaining sauce.
6. Cover pan with foil and cook at 350 for 15 minutes.
7. Top with remaining cheese and cook until cheese is melted.
8. Top with green onions and sour cream (if you want).