Ingredients
1 can (15 ounces) black beans, rinsed and drained, divided2 teaspoons olive oil1 small onion, finely chopped1 can (11 ounces) Mexicorn, drained1 teaspoon ground cumin1 teaspoon chili powder6 ounces fresh baby spinach (about 8 cups)8 flour tortillas (8 inches)3/4 cup shredded reduced-fat Colby-Monterey Jack cheese or Mexican cheese blend
Preparation
Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted.
Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets.
Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.
