Ingredients
Olive oil extra virgin oil 1 tbsp
Yellow onion 1 large size chopped
Garlic paste or thinly sliced garlic 1 medium garlic clove
Powdered cumin 1 tsp
Red chilli powder 1 ½ tsp
Canned fire-roasted tomatoes 14 ounces; ¼ cup tomato juice reserved
Tomato paste substitute ketchup ¼ cup
Black or pinto beans drained 15 ounce
Frozen corn 1 ½ cups
Spinach finely chopped 3 cups
Corn tortillas 8
Salt black pepper
Monterey jack cheddar or Mexican blend cheese (2 cups)
Optional ingredients: Cilantro salsa, sour cream, jalapenos
Instructions

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My family begs me to make this recipe every week, and the best part is that it’s so easy