Yield: 6 servings
Prep Time: 15 min
Cook Time: 35 min

1 ea                 Onion

1 tbsp             Garlic, minced

1 ea                 Jalapeno pepper, seeded and minced (optional, see note at bottom)

1 cup               Tomatoes, diced
fresh

1 ½ cups        Corn, frozen

1 cn                 Black Beans, 15 ozs, rinsed and drained

2 tbsp             Lime-juice

½ tsp              Salt

¼ tsp              Black pepper

1 tsp                Chili Powder

3 cups             Spinach, fresh and chopped

2 cups             Mexican-style red salsa (mild or medium heat), divided

8 – 10             Corn tortillas

1. Pre-heat oven to 350°F
2. In a skillet over medium-high heat, sauté the onion, garlic, and jalapeno in a small amount of water until tender.
3. Stir in the fresh tomatoes, corn, black beans, lime juice, salt, pepper, and chili powder. Continue to sauté for 5 – 10 minutes.
4. In another saucepan, blanch or steam the spinach in a small amount of water for a minute or two or until wilted and bright green. Drain and set aside.
5. Using a 9 x 13 inch casserole dish, spread about 1 cup of the salsa on the bottom of the pan (this will prevent sticking). On top of the salsa, line the pan with 4 – 5 corn tortillas; this will depend on the size of the tortillas. It’s fine if there is some overlap.
6. Spoon the sautéed corn and bean mixture over the tortillas and spread evenly. Layer the wilted spinach on top of the vegetables.
7. Cover the filling with 4-5 more tortillas. Spread the remaining 1-cup of salsa on top on the corn tortillas.
8. Cover and bake for 20 minutes. Uncover and bake for an additional 15 minutes, until slightly browned and crisp around the edges.
9. Let stand for 15 minutes so the casserole sets.

Note: Remove the jalapeno to reduce level of hot and spicy.