Mexican Tortilla Casserole — Three Many Cooks

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 teaspoon each: ground cumin and minced garlic (from the spice section)
• 1½ teaspoons chili powder
• 1 can (14 ounces) diced tomatoes, drained, ⅓ cup juice reserved
• ¼ cup tomato paste
• 2 cans (15.5 ounces) white, black, or pinto beans (or a mix), drained
• 1½ cups frozen corn, thawed
• 3 cups coarsely chopped spinach
• Salt and ground black pepper
• 4 medium (about 8 inches in diameter) flour tortillas
• 2 cups (8 ounces) Monterey Jack or cheddar cheese
• Optional toppings: chopped fresh cilantro, sour cream, salsa