INGREDIENTS
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1 tablespoon olive oil
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1 (5- to 6-ounce) bag baby spinach
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1 clove garlic, finely chopped
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1/2 teaspoon chili powder
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4 large (9- to 10-inch) flour tortillas
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1 cup vegetarian refried beans
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2 cups shredded Monterey Jack cheese or Monterey Jack and cheddar cheese blend