1 cup canned corn (I use Del Monte Southwest Corn with poblano and red peppers)
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon cumin
1 cup chopped fresh spinach
1 cup shredded cheese (colby jack or cheddar)
Instructions
Preheat oven to 400F degrees. Line 2 baking sheets with parchment papers and set aside.
In a bowl, roughly mash black beans with a fork.
In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook until softened (5 to 7 minutes). Stir in corn, chili powder, cumin, and mashed beans and cook until heated through. Add spinach, and cook until wilted. Stir in garlic and cook until fragrant (about 1 minute). Remove from heat.
Place 4 tortillas on prepared baking sheets. Spread mixture over tortillas and sprinkle with ¼ cup cheese. Top with remaining tortillas.
Bake for 8 to 10 minutes, or until cheese is melted and tortillas get crispy. Let cool for 5 minutes and then cut into wedges.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/09/29/black-bean-spinach-baked-quesadillas/