Baked Chipotle Cannellini Beans with Spinach and Cotija Cheese Recipe

Ingredients

• 4 or 5 15 oz cans of cannellini beans, rinsed and drained (or cooked yourself)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon of salt
• 2 large cloves of garlic, minced
• 1 28-ounce can crushed tomatoes
• 1 tablespoon fresh oregano leaves, finely chopped
• 1-2 tablespoons adobo sauce from a can of chipotle peppers
• 2/3 cup spinach
• 1/2 cup Cotija Cheese (or crumbled feta if you can't find Cotija)
• 1 1/2 cup fresh breadcrumbs