INGREDIENTS
1 tbsp
cooking oil (I like to use avocado oil)
1
small clamshell container baby spinach (about 5 ounces / 142 grams)
12
small corn tortillas
1
/ 16 ounce jar tomatillo salsa
1
/ 14 ounce can black beans, drained and rinsed
1 1/2 tsp
Mexican chili powder
1
/ 4 ounce package goat cheese
1 1/2 cups
shredded old cheddar cheese