Ingredients

The following ingredients have 6 Servings
  • 3 10 inch whole wheat tortillas ((or your favorite))
  • 16 ounce can fat free refried beans ((or regular))
  • 16 ounce jar chunky salsa ((your favorite))
  • 10.8 ounce package Bird's Eye Seasoned Southwestern Corn ((found in the frozen section))
  • 4 ounces fresh baby spinach ((about 2 large handfuls))
  • 1 1/2 cups reduced fat fiesta blend shredded cheese ((or any mild shredded cheese))
  • 1/4 cup green onion ((chopped))

Instruction

  • Preheat oven to 375 degrees F.
  • Spray a 9 inch cake pan or pie tin with cooking spray. Place one of the tortillas in the bottom, letting the edges go up the sides if the tortilla is a bit bigger than the pan.
  • Spread about half of the refried beans on the tortilla, then about a third of the salsa.
  • Distribute about half of the corn evenly on top.
  • Spread out a handful of the spinach and top with about a third of the cheese.
  • Place the second tortilla on top. If the tortilla is larger than the pan, trim the edges so that it fits better (it doesn't need to be perfect, though).
  • Repeat layering with the remaining beans, another third of the salsa, the remaining corn, the remaining spinach, and another third of the cheese.
  • Place the third tortilla in the pan and trim edges if needed. Top with remaining salsa and cheese. Sprinkle with green onion.
  • Bake for 25-30 minutes.