ingerdients:4- 10 inch diameter flour tortillas
8 oz can Goya Spanish Style Tomato Sauce
1-2 Chipotle peppers in Adobo
1- 10 oz. box frozen chopped spinach,thawed and squeezed dry
1- 15.5 oz. can Garbanzos,drained,slightly mashed
OR 15.25 oz can drained,rinced black beans
1- 15.25 oz. can Golden Corn,drained
1/2 cup chopped red onion
12 oz. Cheddar or pepper jack cheese,shredded
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
few grinds fresh black pepper
method:
Cut out 4 tortillas into rounds using the bottom of a 10 inch spring form pan.
Return bottom of spring form to pan and clasp shut.
In a medium bowl,combine thawed,well drained spinach,mashed garbanzos (or black beans),corn,and onion,cumin,garlic powder salt and pepper.
In a blender,combine spanish tomato sauce and 1 or 2 chipotle peppers in adobo (to taste) and puree until smooth.
To assemble ,place 1 tortilla on bottom of spring form pan and spread with a tablespoon or so of tomato chipotle puree.
Top with 1/4 spinach/bean mixture and 1/4 of shredded cheese.
Repeat with remaining layers of tortillas,sauce,spinach bean mixture and cheese.
Bake in a preheated 400 degree oven @20-30 minutes until top is slightly browned and bubbly.
Cool 5 minutes and run a knife around out inside edge of spring form to loosen, unclasp spring form and carefully remove.
Cut into wedges and serve with sour cream and hot sauce if desired.
6-8 servings
