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Mexican Tortilla Casserole


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



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