Ingredients
2 cups fresh spinach, chopped
1 cup canned corn, drained
1 cup grated cheese
4 large flour tortillas
2 tablespoons olive oil
1 teaspoon paprika
Salt to taste
Black pepper to taste
Sour cream (for serving)
Salsa (for serving)
Method
Heat olive oil in a large skillet over medium heat.
Add spinach and cook until wilted, about 2-3 minutes.
Stir in corn, paprika, salt, and black pepper, cooking for another minute.
Place one tortilla in the skillet, then sprinkle half the cheese on top.
Spread the spinach-corn mixture over the cheese and top with the remaining cheese.
Place another tortilla on top, pressing down gently. Cook for 2-3 minutes or until the bottom is golden brown. Carefully flip and cook the other side until it is also golden and the cheese has melted.
Remove from skillet and cut into wedges. Serve with sour cream and salsa.
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