Tortilla pie with black beans and spinach

Serves 2-4

• 6 corn tortillas

• 1 14 oz can black beans, drained and rinsed

• 1 tbs garlic, minced

• 4 cups sliced spinach, loosely packed

• 1 tbs. vegetable oil, plus more for baking dish

• 1 1/2 cups grated cheddar cheese

• 1/2 tsp. ground cumin

• 1/2 tsp. ground coriander

• 1/2 tsp. salt

Preheat oven to 350 degrees. 

Heat the olive oil in a medium sized skillet. Add the garlic, spinach, salt and spices and cook until spinach is wilted, about 2 minutes. 

Add black beans, stir well to combine and heat through, then remove from heat. 

Oil a small baking dish.  Place two tortillas side by side in the bottom of the dish. 

Place 1/4 of the spinach mixture on each tortilla, followed by 1/4 cup of grated cheddar cheese. Layer on another tortilla on each, followed by the remaining spinach mixture and 1/4 cup of cheese on each. Top with a final tortilla and 1/4 cup cheese on each. 

Bake for 15 minutes, until cheese is melted.

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