• In a large skillet, cook onion in oil 3 minutes. Add corn and spinach. Stir in beans, chili powder, cumin, salt and pepper. Heat through, mashing beans slightly. On one half of each of the flour tortillas, layer 3 tbsp cheese, 1/4 of the bean mixture and 3 tbsp more cheese. Fold in half and place on a baking sheet. Bake at 350° for 3 minutes. Broil 1 minute; flip and broil until crisp. Cut into wedges. Serve with sour cream and Spanish Rice, if desired.


Nutrition Facts

516 calories; 24 g total fat; 53 g carbohydrates; 23 g protein;