Prep Time: 20 minutes

Cook Time: 30 minutes
Total Time: 50 minutes
Yield: serves 6

Ingredients
1 tsp extra virgin olive oil
1/2 yellow onion, chopped
1 tsp ground cumin
1-1/2 tsp chili powder
1 clove garlic, minced
1 28-oz can diced tomatoes,
drained
1/4 cup tomato paste
1 can no-salt added black beans
1 15-oz can sweet corn
kernels, drained
3 cups fresh baby spinach
leaves
4 large whole wheat tortillas

1 cup light Tex Mex cheese

chopped fresh cilantro
non-fat plain Greek yogurt
salsa

Instructions
• Preheat oven to 400F. Spray a spring form pan or 9-inch round cake pan with olive oil.
• Heat oil in a large skillet over medium heat. Add onion, cumin, chili powder, and garlic and cook until onion is softened. Stir in the tomatoes, tomato paste, and beans. Season with sea salt and pepper to taste.
• Add the corn and spinach and stir until the spinach is wilted and
everything is well blended and hot.
• Place 1 tortilla in the prepared spring form pan (you may have to cut the tortilla to fit). Spread 1/3 of the bean mixture evenly over the tortilla.
• Place a tortilla on top and repeat with the bean mixture. Do this one more time, ending with the last tortilla. Sprinkle cheese on top.
• Cover the casserole with foil and bake in preheated oven for 20 minutes.
• Remove foil and continue to bake for an additional 10 minutes, or until cheese is melted and bubbly.
• Let casserole sit for 5 minutes before cutting into wedges.
• Top each wedge with Greek yogurt, salsa, and cilantro if desired.

21 Day Fix: Per Serving 1¼ yellow, 1/2 blue, 1½ green (+red – Greek Yogurt)