INGREDIENTS
1 tbsp
extra virgin olive oil
1 medium
garlic clove
1 large
onion
1 1/2 tsps
chili powder
1 tsp
ground cumin
14 oz
canned tomatoes
1/4 cup
tomato paste
1 1/2 cups
corn
31 ozs
pinto beans
3 cups
baby spinach
1 serving
kosher salt and ground pepper
8
corn tortillas
2 cups
monterey jack