15.5 Ounce Black Beans 8 Ounces Sharp Cheddar Cheese
10 Ounce Frozen Spinach 32 Ounce Salsa
1 Cup Frozen Corn 8 Corn Tortillas, 6 Inch
1 Tsp Ground Cumin
Heat oven to 350 degrees. Rinse and drain black beans, put into a medium bowl and lightly mash. Thaw and drain the spinach well, add to the beans. Add the corn, cumin and half the cheese, mix well.
Spread half the salsa in the bottom of a 13 x 9 cake pan. Divide the bean mixture among the 8 tortillas.
Roll and put seam side down in the pan.
Top with remaining salsa then remaining cheese.
Cover with foil and bake about 45 minutes until heated through.