1 med red onion, peeled and diced

1 med serrano pepper, seeded and diced

1 med red bell pepper, seeded and diced

1 tbs olive oil

1 c frozen roasted corn

2 c spinach, chopped

1 can refried beans, OR 2 c pureed pinto beans

1/2 c salsa, divided

1/2 c shredded Mexican cheese blend, divided

12 small corn tortillas

2 med green onions, sliced

Preheat oven to 375 degrees.

In a med saucepan, saute onion, serrano pepper, and red pepper in olive oil over med-high heat until soft and lightly browned, about 5-7 minutes. Add corn and spinach, heating 5 minutes or until heated and spinach has cooked down.

Meanwhile, in a small saucepan, heat refried beans over med heat stirring frequently.

Spread 1/4 c salsa and 1/4 c cheese evenly across the bottom of a med casserole dish. Then layer 5 corn tortillas. Top with 1/2 of refried beans, then 1/2 of veggie mixture. Repeat with another 5 corn tortillas, remaining refried beans, and then remaining veggie mixture. Then top with remaining salsa, remaining cheese, and green onions. Bake in oven approximately 15-20 minutes until cheese is melted and lightly browned.

12 servings