Mexican Tortilla Casserole

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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:

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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