Prep 10 mins
Cook 3 mins
- 1⁄2 cup salsa
- 2⁄3 cup Mexican style pinto beans
- 1⁄3 cup frozen corn
- 2 corn tortillas
- 1⁄2 cup spinach
- 2 tablespoons grated cheese (optional)
- Combine salsa, beans and corn in a small pot. Heat through.
- Warm tortillas. Fill with heated mixture and torn spinach and cheese.