Katie says: “This is essentially lasagna, but with tortillas standing in for noodles. It’s one of those dishes that can miraculously be on the table in short order, made from things you most likely have in your pantry and fridge.” Read more about The Mom 100 Cookbook here.
IngredientsNumber of servings: 4 to 6
• Nonstick cooking spray
• 1 tablespoon olive, vegetable, or canola oil
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 1⁄2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1 can (14 ounces) chopped tomatoes, drained, with 1⁄3 cup juice reserved
• 1⁄4 cup tomato paste
• 2 cans (15.5 ounces each) white, black, or kidney beans (or a mixture of any two), rinsed and drained
• Kosher or coarse salt and freshly ground black pepper
• 1 can (15 ounces) sweet corn kernels, drained, or 1 1⁄2 cups frozen corn, thawed
• 3 cups coarsely chopped spinach
• 4 medium-size (8-inch) flour tortillas
• 2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
• Chopped fresh cilantro (optional), for garnish
• Sour cream (optional), for serving
• Salsa (optional), for serving
Excerpted from The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket. Copyright © 2012 by Katie Workman. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved.
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