INGREDIENTS
15 oz
canned black beans
16 6-inches
corn tortillas
1/4 cup
flour
1 cup
fresh corn kernels
4
green onions
3 tsp
ground cumin
16 servings
kosher salt
3 cups
monterey jack cheese
2 tbsp
olive oil
10 oz
spinach
1/4 cup
tomato paste
14 1/2 oz
vegetable broth
3/4 cup
water