Ingredients:
1 small onion, chopped
1 small green pepper, chopped
14 1/2 ounces canned, chopped tomatoes
2 cloves garlic, minced
1 cup salsa (mild or medium)
1 teaspoon ground cumi
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) corn, drained
Salt and pepper to taste
1 box frozen spinach, defrosted and squeezed dry
Nonstick cooking spray
8 - 12 corn tortillas (6-inch)
8 ounces Monterrey Jack cheese, grated (about 2 cups)

Directions:

1. In a medium saucepan, combine onion, green pepper, undrained tomatoes,
   salsa, garlic and cumin. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans and corn.  Season to taste.
2. Spray 13" x 9" x 2" baking dish with nonstick spray  Spread 1/3 of the bean mixture over the bottom of the pan.
3. Top with 4 tortillas, overlapping as necessary.
4. Spread with another 1/3 of bean mixture, all of the spinach and half the cheese.
5. Top with the remaining tortillas.
6. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
7. Cover with foil and bake at 350 degrees F for 30-35 minutes or until heated through.
8. Sprinkle with remaining cheese and let stand 10 minutes.
9. To serve:  Cut into squares and serve with your choice of toppings - sour cream, guacamole, diced tomato, shredded lettuce, salsa, green onion, olives.