Chilaquiles with Beans and Corn - American Institute for Cancer Research

Ingredients

• Canola oil cooking spray
• 1 large ear fresh corn or 1 ½ cups frozen corn, defrosted
• 1 Tbsp. Canola oil
• 3/4 cup chopped red onion
• 1 pkg. (10 oz.) frozen spinach, defrosted, squeezed dry
• 1 can (15 oz.) no-salt-added pinto beans, drained and rinsed
• 1 tsp. ground cumin
• 1 can (14.5 oz.) no-salt-added diced tomatoes, partially drained
• 6 yellow corn tortillas
• 1 can (15 oz.) mild or medium red enchilada sauce, divided
• 1 cup shredded, reduced-fat Mexican cheese blend, divided