MFP; 4 big servings; 295 calories
2 flour soft tortillas (For 2 servings/2 smallish tacos; all-purpose flour=27.2g; baking powder=0.36g; canola oil=5.64 g; water=16.5 g)
1/2 red onion, chopped
1/2 cup to 1 cup frozen corn and/or veggies (e.g. zucchini)
1/2 red bell pepper, chopped
3 cloves garlic
no salt taco seasoning
1 can diced tomatoes plus spices for low sodium (was 1 cup salsa)
1-1.5 cups frozen spinach
8 oz enchilada sauce (log separately; use water) (or 1:1 tomato paste:water)
1 cup low sodium refried beans
3 oz Cabot Seriously Sharp
Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.
Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.
Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.
In an 8×8 baking dish, start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of a corn tortilla.
Top the corn tortilla with 1/2 the refried beans, 1/2 of the veggie mixture, a drizzle of the tomato sauce + salsa and half the cheese.
Top with a corn tortilla and repeat with the rest of the toppings.
Top that with the cheese and tomatoes, and bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.