Mexican Tortilla Casserole

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, chopped
• 1 medium garlic clove, minced
• 1 teaspoon ground cumin
• 1½ teaspoons chili powder
• 1 (14-ounce) can fire roasted diced tomatoes (with 1/4 cup juice reserved)
• ¼ cup tomato paste
• 2 (15 ounce) cans black or pinto beans, drained
• 1½ cups frozen corn
• 3 cups fresh spinach, coarsely chopped
• Salt and black pepper, to taste
• 8 corn tortillas
• 2 cups monterey jack or cheddar cheese
• Optional toppings: fresh cilantro, fresh jalapeño, sour cream, salsa

Instructions:

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