Ridiculously Easy Lunchbox Enchilada Casserole

Ingredients

• 1 handful baby spinach washed
• 0.7 cup refried beans fat-free (or a combination of the 2)
• 0.3 cup corn kernels frozen
• 2  corn tortillas cut into quarters
• 2 jumbo olives black sliced
• 0.5 cup salsa 

Equipment

• knife
• microwave

Directions

1. Spread a couple of tablespoons of salsa in the bottom of the dish. Next place a layer of tortillas over the salsa, trying to cover most of the dish’s bottom–a little overlapping is okay.
2. Spread the tortilla with half of the beans and top with the spinach.
3. Add another layer of tortillas.
4. Spread with the rest of the beans, sprinkle with the corn, and spoon a little salsa over the corn. Top with a final layer of tortillas.
5. Spread the tortillas with a good layer of salsa, and put the olives on the top. (Or, hold the olives and add them after cooking.) Cover the top loosely with waxed paper (do not use the thermos top), and put the dish into the microwave. Cook on high power until heated all the way through, 2 to 3 minutes. Microwaves vary, so check to make sure that the inside is warm by inserting a knife into the middle and checking a sample. If you’re making this in a thermos, it will continue to cook after you’ve sealed the container, so getting it hot in the middle is not so important. If serving right away, heat it until it’s very hot and then let it sit for a few minutes to cool.