Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, chopped
- 1 medium garlic clove, minced
- 1 teaspoon ground cumin
- 1½ teaspoons chili powder
- 1 (14-ounce) can fire roasted diced tomatoes (with 1/4 cup juice reserved)
- ¼ cup tomato paste
- 2 (15 ounce) cans black or pinto beans, drained
- 1½ cups frozen corn
- 3 cups fresh spinach, coarsely chopped
- Salt and black pepper, to taste
- 8 corn tortillas
- 2 cups monterey jack or cheddar cheese
- Optional toppings: fresh cilantro, fresh jalapeño, sour cream, salsa
Instructions:
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